Refreshing Seasonal Vegetable Party - Thai Seafood Seasonal Vegetable Salad

2024-04-13 10:13:39 478

Last time, there was still a lot of seafood left in the seafood meal. If you don't eat it, it will not be fresh. I originally planned to make shrimp into fruit Shrimp balls balls and cuttlefish into mustard cuttlefish. But in the afternoon, the fish and goose liver in the French meal class were really boring. So, a fresh salad, together with various seasonal vegetables at home, was simple and nutritious< Br>

Details of ingredients

Cuttlefish1 piece
Sea shrimp5 pieces
asparagus5 pieces
Okra5 pieces
Cherry Radish3 pieces
carrotHalf root
lemon1 unit
Minced garlic3 grams
Fish sauce10ML
sugar10 grams
monosodium glutamate1 gram
chili powder3 grams
Fragrant Fragrance Crushed5 grams

Technique

difficultybeginner
workmanshipmix
tasteSour and Spicy
timeTwenty minutes

Steps to make Refreshing Seasonal Vegetable Party - Thai Seafood Seasonal Vegetable Salad

1. Remove the head and shell of the shrimp, keep the last shell and tail, and cut from the back to remove the sand line.
2. Remove the internal organs, remove the black film, and wash the squid clean.
3. Cut open the cuttlefish tube with a knife and place a flower knife on top.
4. Take the edible part of asparagus and cut it diagonally into sections.
5. Boil water in a pot and add a little salt.
6. Add cuttlefish and blanch slightly, then add cold water and let it cool.
7. Boil and scald the shrimp too cold.
8. Okra and asparagus are also blanched and cooled.
Cut half of the lemon into crescent petals, and squeeze out the lemon juice for later use.
10. Cut carrots and cherry radishes into slices.
11. Mix minced garlic, fish sauce, monosodium glutamate, chopped French incense, lemon juice, sugar, and chili noodles into salad sauce.
12. Mix the salad juice into the salad.