Homemade Lemon Salt-Baked Shrimp Method
Salt-baking is a method of food preparation that uses the principle of physical heat conduction, using salt as a thermal conductor to cook ingredients.
Salt-baked shrimp can be considered an invincible dish for entertaining guests; it's simple to make yet feels very upscale.
.
Today, I used Vietnamese tiger prawns. These prawns were given to us by a neighbor recently and have been stored in the refrigerator for some time. Today is finally the right time to cook them.
|The tiger prawns are quite large, so initially, I was worried about inadequate flavor penetration, but the result turned out just fine with a slight salty taste and a hint of lemon fragrance.|The taste after baking is very fresh.|Ingredients: 9 Vietnamese tiger prawns (417 grams), 650 grams sea salt, 2 star anise, 5 grams Sichuan pepper, half a lemon
|1. Clean the shrimp thoroughly.|2. Remove the shrimp vein.|3. Drain the water; if the shrimp is very wet, you can press kitchen paper on them to absorb excess moisture.|4. Prepare for use.|5. Cut the lemon into slices.
|6. Place the sea salt, star anise, and Sichuan pepper in a pot.
|7. Cook over medium-low heat until the salt is heated and fragrant; remove some of the salt later.
|8. Arrange the shrimp flat on the salt.
|9. Sprinkle the removed salt evenly over the shrimp, place lemon slices on top, cover with a lid, and bake for 5 minutes at low heat before turning off the fire to let it sit for another 10 minutes until fully cooked.
|Tips:
|1. Removing the shrimp vein is actually quite simple; just use a toothpick to pierce through the second section of the shrimp and gently pull upwards, and the vein will come out with it.
|2. When making salt-baking dishes, you should use coarse salt (sea salt). While fine salt can be used as well, there is a risk of over-salting or poor results; sea salt can be easily purchased online.|Do not waste the salt; you can save it for other salt-baked dishes.
8 Lay the shrimp flat on the salt.
9 Evenly sprinkle the salt back over the shrimp, place a lemon slice on top, cover with the lid, and simmer on low heat for 5 minutes before turning off the heat to let it sit and cook for another 10 minutes until the shrimp is fully cooked.
Tip:
1 Removing the shrimp vein is actually quite simple. You just need to insert a toothpick through the second segment of the shrimp, then gently lift upwards so that the vein comes out with it.
2 For salt-baked dishes, use coarse salt(sea salt). Although you can use fine salt, it is easier to over-season or make the dish too salty, and there are plenty available online for sea salt. Do not waste the salt; you can save it for making other salt-baked foods.
