Roasted copper shrimp with lemon leaves – a dish that misses childhood

Dried shrimp, beautiful crispy shell, au red color, aroma of lemon leaves, harmonious sweet and salty taste is a dish associated with many people’s childhood.

  1. Preliminary processing of ingredients: Shrimps are cut off antennae, soaked a little with dilute salt water to remove fishy then washed, drained. Peeled and chopped dried onions, washed and chopped lemon leaves.
  2. Roast the first time to drain the shrimp: Put the shrimp in the pan, turn on high heat, continuously stir until the water is drained, the pink shell is crispy, then turn off the heat, scoop the shrimp out.
  3. Roast the shrimp for a second time to absorb the spices: Saute the dried onion (or the white head of the onion) with 1-2 tablespoons of lard, reduce the heat to medium, then add the shrimp to the island. Add sugar, grip, salt according to taste. Add fat according to your preference to create a richer and more flavorful dish. Pay attention, stir well so that the spices penetrate evenly and help the shrimp not to be burnt or burnt.
  4. When the shrimp is crispy and absorbed, quickly put the sliced ‚Äč‚Äčlemon leaves on the island a few times and turn off the stove, scoop out.
  5. Present and enjoy: Ladle fried shrimp with star fruit on a plate, enjoy with hot rice.
  6. Finished Product Requirements: Dried shrimp hunt, beautiful crispy shell, au red color, fragrant with lemon leaves, rich in sweet and salty taste.


  1. Should choose fresh copper shrimp, also jump because the meat is firm, sweet, and the shell is crispy.

  2. Unlike shrimp marinated with spices first and then roasted, roasted shrimp drained for seasoning. Because if you add seasoning first, shrimp will be out of water, take a long time to dry, not delicious.

  3. Roast shrimp should be roasted twice on fire: Roast 1 time on high fire, stir well to drain the shrimp. Roast for the second time, seasoning on medium-low heat, stir well to infuse the shrimp evenly. Then add a layer of fat to help the shell shine beautifully, the dish does not dry out. Finally, just add the lemongrass leaves, stir well on the stove.

  4. Lard helps the dish become rounder and more delicious, bringing the taste of old memories.

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