Roasted bacon shrimp rolls
By VicentaLakin
The bacon shrimp roll was roasted, but the shrimp passed the oil. The main reason for the oil is that the skin of the shrimp is soaked when it's pasted, and the water in the meat is fast locked, so that, after roasting, the shrimp can still be warmer than the bacon. And finally, it's made it taste better and taste better with a cupibuta sauce。
Recipe Recommendations
- fresh shrimp 6 rats
- bacon 3 tablets
- edible oil appropriate amount
- salad dressing appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Roasted bacon shrimp rolls
1
The shrimp cut the shrimp gun, picked out the sandbag on the head, the whole shrimp just stripped the shell off the shrimp, left the tail, picked out the shrimp wire
2
All the shrimps have been peeled to dry up the excess water with kitchen paper. min
3
The surface is evenly covered with starch
4
Seven percent of the hot oil was quickly blown up。
5
Bacon cuts in two
6
Shrimp wrapped in bacon
7
We've finished the package one by one. It's in the oven with tin paper
8
The oven is 180 degrees preheat for five minutes and can be roasted in the oven for about seven minutes。
9
Boiled bacon shrimp rolls
10
Pump it up and squeeze a little Cupi salad