Cut the head and tail of the harvested shrimp. Take 1kg of the scraped shrimp head, shrimp tail, etc., wash it off with water, drain and fry for 2 minutes with palm oil at an oil temperature of 160°C. A small amount of palm oil is added to the fried shrimp head and shrimp tail, and the shrimp is cut to about 1.470 mm with an ordinary chopper, and then ground into a paste with a fine grinding machine, which is a processing cost product.
This shrimp sauce can be used as a raw material for shrimp soup or processed foods and can also be eaten directly.