A medium size shrimp is appropriate.
For 4 pounds (approximately 2 kg)
There are 60 to 70 of them
It's just the right size for shrimp sauce.
Shrimps have insects, so I always use them after freezing them even if they are alive.

Using the ratio of Soy Sauce Marinated Crab and Soy Sauce Water in Nosabong
1.3.5.7!!!!
Cheongju 1, oligodang 3, broth 5, soy sauce 7
in proportion
Add pears, apples, peppers, green onions, onions, and pepper
Boil over high heat for 15 minutes
It's cooling down.
(Strain the soy sauce water and cool it down before putting it in.)

Shrimp doesn't like to be seen
Cut off the eyes.
(Optional)

Cut off the beard and legs.
(Optional)

Make sure to remove the internal organs.

Rinse the shrimp in ice water
Put it in the spinner
Drain it.

The shape of the shrimp that fell out!

In a container to store in the refrigerator
Put the shrimp neatly

To control the fishy smell
After covering the kelp blanket

In the cold, filtered soy sauce water
Add refined rice wine and oligosaccharide
Mix it well.
(Replaced with cooking wine and cooking sugar)

Pour in the soy sauce water

Keep it in the fridge for a day

I'll take out the soy sauce water separately
After boiling it hard
Let it cool completely
Pour it into the shrimp for 2 to 3 days
I eat it after aging in the refrigerator.

This is what shrimp sauce looks like four days after making it being made.

After removing the skin, the chewy shrimp soaked in soy sauce well!

It tastes like soy sauce
Fried eggs, sesame oil, sesame seeds
Mix the rice
I'm going to eat it with shrimp sauce^^

How does the shrimp sauce taste?
It's chewy. The texture is chewy
It goes well with salty and sweet soy sauce water
Thumbs up! uplifting
It's an attractive taste.
to one's surprise
It doesn't have any fishy taste.

Peeling is my job
When serving as a guest
Like this
The sense of removing the skin and putting it on top!!!!