Golden and silver garlic open-back shrimp

Overview

The New Year is coming again, and I plan to serve this long-favored dish during the Spring Festival this year. Today I will practice my skills to fully prepare for the New Year's Eve dinner. I am afraid that I will not have time to take pictures after it is ready on New Year's Eve, so I will use the materials I have on hand to make a fake version of the open-back shrimp. For the genuine version, please visit Birds of Paradise’s Qingli Food Blog.

Tags

• hot dishes
• seafood
• zhejiang cuisine
• children
• old man
• summer recipes
• banquet dishes
• fresh prawns
• steamed fish with black bean sauce
• garlic
• green pepper
• vegetable oil

Ingredients

Steps

1. 1 Clean the shrimps and cut off the spines on their heads

   

2. 2 Lay the shrimp flat on the board, hold the shrimp body with one hand, and cut the shrimp flatly from between the eyes of the shrimp head to the last section of the tail of the shrimp. Do not cut off.

   

3. 3 Pick out the shrimp threads with a toothpick

   

4. 4 Separate the shrimps on both sides and place them flat on the plate one by one, making sure the tails stand up.

   

5. 5 Chop the garlic into minced garlic

   

6. 6 Take one-half of the amount and soak it in cold water for about 2 hours to soak off the garlic glue.

   

7. 7 Drain the garlic and use a spoon to press out some of the water.

   

8. 8 Chop hot pepper

   

9. 9 Heat an appropriate amount of oil in the pot until it is 20 to 30% hot, add the soaked garlic, and fry the garlic over low heat until it becomes golden brown to become "golden garlic".

   

10. 10 Mix the two types of garlic and mix with the minced pepper

    

11. 11 Spread the minced garlic evenly on the shrimp

    

12. 12 Place in a pot of boiling water and steam over high heat for about 5 minutes

    

13. 13 Pour away the water from the steamed shrimp plate and top with an appropriate amount of steamed fish and black bean sauce.