Thai mango shrimp salad
By VicentaLakin
Tell me about the sour, sweet, spicy, fresh Thai salad, with the sprouts and the sprouts of beans, and the very most important thing about it is the sweet, sweet, sweet, and mango curry leaves on the surface, the fragrance of which is that you can accept and like the unique fragrance of the Southeast Asian food system, and you can't help but shoot it with your mouths, and you can't wait for less than a minute to do it
Recipe Recommendations
- fresh shrimp
- mango a small half
- peanuts a
- mung bean sprouts handful
- tender lettuce 3 tablets
- Fresh mint leaves a small handful
- Fresh coriander leaves a small handful
- onion two
- black pepper a little
- refined salt a little
- olive oil a little
- red pepper 1
- citronella 1 piece
- fine sugar 1 teaspoon
- Thai fish sauce
- soy sauce 1 teaspoon
- fresh lemon juice half a
- slightly spicy
- mix
- ten minutes
- simple
Steps for Thai mango shrimp salad
1
Take a pot of peanut oil and fire the peanut rice up to the color change
2
I'll take the fried peanut out of my hand and put it in the bag with a stick. Break
3
I'll take the fried peanut out of my hand and put it in the bag with a stick. Break
4
Shrimp washes away, pulls out the mud wires, then transfers salt, olive oil and black pepper
5
Wash all green bean sprouts, lettuce, mint leaves, fragrance leaves, onions, peppers, etc. min
6
Put the pickled shrimp in the pan to make double colours
7
Scrambled with a hand tore a strip, with green bean sprouts, mangoes, mints, spices, onions and mint leaves, fragrances
8
COMBINE ALL THE MATERIALS IN A2 AND SQUEEZE THEM INTO FRESH LEMON JUICE
9
All the materials in the fabric are blended into the fresh lemonade
10
Mango slices and join vegetables
11
And then you're going to put the sauce in the vegetables and mix it
12
Weared vegetable plates, we could just put peanut rice and shrimp