Roasted shrimp...
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Materials:
- Black Tiger shrimp- 500 grs (cat tiger or vannamei can be used)
- Chile and chile powder
- Monosodium glutamte, salt - just enough
- Bamboo skewer
- Charcoal
- Monosodium glutamte, salt - just enough
- Bamboo skewer
- Charcoal
Preparation:
- Wash shrimp thoroughly. Shrimp antennae can be preferably cut off or can remain
- Apply evenly chile powder and salt to shrimp. Mince slices of chile are added to shrimp. A teaspoon of monosodium glutamate is added.
- Put shrimp into a basket, shake well so that all ingredients evenly cover shrimp (Use only enough salt or it will be too salty)
- Thrust the skewer from the tail to the head of shrimp. Finished ones are put into a smal pan for about 15 minutes.
- Charcoal fire is made to have good burn. Put over it a gridion, applying over it an oil layer to prevent shrimp stick to it. Put the shrimp on the gridion to roast it until it is properly cooked. Turn over the other side so that it is properly cooked.
The shrimp is used with a sause made of salt, pepper powder and lemon juice, or chile paste.
Source: http://afamily.vn/an-ngon/20081220080858155/Tom-nuong-muoi-ot-cuc-de-ma-cuc-ngon.chn
(some replacements of the terms are made to turn up to the South Vietnamese tongue)
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| Skewered shrimp |
Cooked shrimp |
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