• 10 peaces of peeled Sweet shrimp
• 1ts of kimuchi source
• coriander

1. Mix Sweet shrimp and kimuchi source
2. Marinade for two hours.

• 200 g of Sweet shrimp
• 15 g of Myouga
• 2 pieces of Shiso leaves
• 10 g of green onion
• 20 ml of ginger juice
• 25 g of miso paste
• white sesame

Put all ingredients with peeled Sweet shrimp in food processor. Grounding together.

• 8 pieces of peeled Sweet shrimp
• half of avocado
• one tomato
• 2 sheets of rice spring roll sheets
• coriander
• sweet chili source

Slice avocado.

Put all ingredients included sliced avocado, roll together.

• 80 g of Peeled Sweet shrimp
• 160 g of steamed rice
• 1 tbl of salmon freak
• White sesame
• Wasabi
• Nori

Put Steamed rice, salmon freak, Nori, Sweet shrimp in bowl dish by order.

Add Wasabi and white sesame

• 7 pieces whole Sweet shrimp on shell
• 5 pieces mushroom
• One crove of garlic
• 3 stick of chili
• 200 ml of olive oil
• salt

Take shrimp’s horn and tactile.

Cut half mushrooms and garlic.

Boil olive oil, garlic, chili.

You see babble from garlic, add shrimp and mushroom.

Keep boil with low heat until shrimp cooked

• Sweet shrimp
• Milin
• Soy source
• water
• white sesame

Take shrimp’s horn and tactile.

Put toothpick into shrimp from tail.

Mix Milin, soy source and water. Marinate shrimp 5 minutes.

Dry shrimp with paper towels.

Deep fry shrimp in the 180 degree oil two minutes one by one.

Sprinkle on white sesame to dress it up.

• 10 pieces of Sweet shrimp shell on
• salt

• lemon

Take shrimp’s horn and tactile.

Dry shrimp with paper towels.

Butterfly cut shrimp from back.

BBQ them.

Sprinkle on salt.