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Autumn is the season for fresh shrimps on the lake. It is not only easy to make a quick dish, but also the fresh shrimps steamed in a cage are salty and fresh without any fishy smell. The shells are red and look very beautiful. It belongs to Jiangsu cuisine and is a very popular home-cooked dish. The selected Macrobrachium rosenbergii, also known as Malaysian prawn, is known as the king of freshwater shrimps. Its origin is concentrated along the coast of Ecuador, and it is currently one of the three most cultivated shrimp species in the world. Its shell is thin, its body is fat, its meat is tender, delicious and nutritious. In addition to the flavor of ordinary freshwater shrimps, the head and breastplate of mature Macrobrachium rosenbergii is full of gonads, which has a special and delicious flavor similar to crab roe.
