Salt-Grilled Dokdo Shrimp
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 4
About this dish
Dokdo shrimp are sweet enough that a splash of rice wine to take off any off odor is the only seasoning they get.
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They cook briefly on a bed of coarse salt under a lid, and the heads, pulled off, are stir-fried in butter as a second small dish.
Ingredients
Instructions
- 1
Rinse 10 Dokdo shrimp briefly under running water, then drain them in a colander.
Sprinkle 1 tbsp cheongju evenly over the shrimp and let them stand for 5 minutes to reduce any fishy smell without soaking the shells.
- 2
Trim the long antennae with scissors, leaving about 5 cm so they do not burn in the pan.
Make a shallow cut along the back, remove the vein carefully, and pat the shells very dry with paper towels.
- 3
Line a wide pan or pot with parchment paper and spread 1 cup coarse salt into an even 1 cm layer.
Preheat over medium heat for about 3 minutes, until the salt is heated and dry.
- 4
When the salt is hot, arrange the shrimp on top without overlapping and cover with a lid.
Cook over medium-high heat for 3 to 4 minutes, checking that the shells turn bright red and the shrimp steam inside.
- 5
When most of the shells are a vivid red, turn the shrimp carefully with tongs.
Cover again and cook only 2 minutes more, just until the color is even, so the meat does not shrink or turn tough.
- 6
Turn off the heat as soon as the shrimp are fully red and the flesh feels springy through the shell.
Squeeze over the juice from half a lemon, serve hot, and reserve the heads separately if you want to cook them later.
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