1/Shrimp : wash and cut the beard, drained. Maybe sprinkle on a little salt on shrimp to penetrate and remain shrimp fresh.
2/ Coconut :Taking part coconut water, peeling the fruit so beautiful to decorate.
3/The dipping salt :
Place 1 tablespoon salt in a dipping bowl add 2 teaspoon black pepper and beside that the lime wedge
HOW TO COOK
1/Heat the coconut water on the stove until the coconut water boil. Then dip the shrimp inside the coconut for 5 minutes ( or when the shrimp turn red )
2/Steamed shrimp taste ripe and fresh coconut water repellent and turn off the stove.
3/Using chopsticks to arrange the shrimp around the mouth of coconut
Serve : peel the shell and it’s ready for dipping with dipping salt!
1/ Choose the fresh large shrimps or frozen shrimp alive, there are 30 shrimps in 1 kilogram
2/ Coconut : You should choose a coconut with medium thick gut, not too old nor too young.
3/Dipping salt :just before using , squeeze the lime juice into the centre on the dipping bowl and stir with a chopstick to incorporate the flavors
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