{"id":14485,"date":"2021-03-08T09:06:40","date_gmt":"2021-03-08T02:06:40","guid":{"rendered":"https:\/\/mmvietnam.com\/?p=14485"},"modified":"2021-03-08T17:02:40","modified_gmt":"2021-03-08T10:02:40","slug":"tom-nuong-muoi-ot","status":"publish","type":"post","link":"https:\/\/mmvietnam.com\/en\/en-food-mm\/main-dishes\/tom-nuong-muoi-ot\/","title":{"rendered":"Grilled shrimp with salt and chili"},"content":{"rendered":"

MATERIAL:
\n– Tiger shrimp: 300g
\n– Monosodium glutamate: 25g
\n– Sugar: 5g
\n– Salt: 2g
\n– Chili sauce: 10g
\n– Cashew color : 10g
\n– Cooking oil: 20g
\n– Garlic: 20g
\n– Onions: 20g
\n– Chili powder: 2g
\n– Red bell peppers: 10g
\n– Decorative herbs.<\/p>\n

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RECIPE:
\n– Preliminary processing of shrimp: wash and then cut off the stubble, skew the shrimp through the skewer.
\n– Salt chili salt mixture marinated with shrimp: 20g garlic, 20g shallots, 25g monosodium glutamate, 5g sugar, 2g salt, 2g chili powder, 10g chili sauce, 10g cashew color, 10g bell pepper. Bring the mixture to puree.
\n– Use a palm tree to apply the mixture of salt and chili to shrimp. Marinate 30 minutes.
\n– Arrange shrimp skewers in turn in an oil-free fryer, at 180 degrees C, for 10-15 minutes.
\n– Put the shrimp on a plate and enjoy the dish.<\/p>\n

NOTE \/ TIP:
\n– How to choose shrimp: raw shrimp is the best. If we do not have raw shrimp, we choose to buy shrimp that must be in green, the meat of shrimp is also clear, not opaque. When grilled, shrimp will burn the shell to create a fragrance and not be fishy.<\/p>\n

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