Raw materials
1 – 1.5 kg of mantis shrimp, 200 grams of sticky rice, regular rice, 100 grams of peeled roasted beans, 100 grams of white salt, 30 lemon leaves, 10 lemongrass stalks, 5 fresh chili peppers, common spices: Cooking oil, ground pepper...
Making
Raw material preparation
Wash the mantis shrimp, scoop them out, and drain. Use small scissors to cut a line along the mantis shrimp's back to help it absorb more spices when roasted with salt and make it easier to peel.
Mantis shrimp is a type of seafood that provides many nutritional values.
Wash sticky rice and regular rice thoroughly to remove dirt, damaged grains, and weevils. Prepare separate bowls of water, soak each type of rice for 30 minutes until soft. Remove and drain.
Grind the roasted salt.
Place the pan on the stove, wait for the pan to heat up, pour in each type of rice to roast. Stir evenly until the rice is cooked, the grains shrink and release a fragrant aroma. Turn off the stove, pour in the other parts of rice to roast.
Continue roasting the peeled mung beans, note to roast for a longer time because the mung beans are hard and take a long time to cook. Add sea salt and roast until hot, then turn off the stove. Put all the rice, mung beans and roasted sea salt in a mortar and pound. You can use a blender to save time.
Note: Only grind finely, do not grind too finely or the salt will not taste good.
Fried mantis shrimp
Place a deep pan on the stove, fill it with oil, bring to a boil. Pour in all the kaffir lime leaves and fry for about 40-45 seconds, remove and drain. The kaffir lime leaves will be just dry enough and have a fragrant aroma.
Put the whole chili peppers in the pan to fry, remove and drain the oil. Wash the lemongrass, peel and slice, crush and fry until dry, remove and drain.
It's best eaten hot, the mantis shrimp will be soft when eaten cold.
Finally, fry the mantis shrimp over high heat for 2-3 minutes, until the shell turns golden brown, crispy and fragrant. Remove the mantis shrimp onto a plate lined with absorbent paper to drain the oil.
Put the fried mantis shrimp in a sealed container with a lid, add the processed roasted salt. Cover and shake tightly to absorb the spices and enjoy while still hot.
Processing Notes
It's best to eat it while it's hot. If you eat it cold, the mantis shrimp will become soft, cold, and no longer have the desired crunchiness.
If you do not eat it right away, you can put it in the air fryer at 180 degrees Celsius for 10 minutes each time. Preheat the oven for about 5-7 minutes to spread the heat evenly and more stably. The crispy mantis shrimp has a beautiful golden brown color. The dish is best when dipped in chili sauce.
Processing Notes
Choose fresh, healthy swimming mantis shrimp, the meat will be chewy and sweet. Mantis shrimp left for a long time will have soft, mushy meat, not rich in sweetness.
You should choose mantis shrimp with a sturdy body, fast moving and healthy.
Choose mantis shrimp with a sturdy body, fast moving and healthy. Turn the mantis shrimp's belly over, if it has a pink-red color, it is mantis shrimp eggs.
You should fry the mantis shrimp over boiling heat so that it will become crispy faster and won't absorb too much oil.
The trick to peeling mantis shrimp easily is to use scissors to cut both sides of the mantis shrimp's shell, peel off the hard shell surrounding it. Use your hands to gently remove the belly shell and you're done.
Source: https://giadinh.suckhoedoisong.vn/day-moi-la-cach-lam-be-be-rang-muoi-thom-ngon-dam-da-172250331155604793.htm
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