Mustard shrimp platinum

The dish, which was learned from the Daily Diet series, is easy to extract, unfried, less technically demanding, and is therefore highly operational, colourful, attractive and, above all, green mustard, Wasabi. We live in the middle of nowhere and can only find a pair of clothes on the supermarket's Asian cupboard, in Japanese and English, but it's not as good as it used to be at Won-sushi, and there's a Japanese seafood sauce sauce that matches Wasabi. It's not possible to find it, but it's better than not。

Recipe Recommendations

shrimp
asparagus
mustard appropriate amount
soy sauce appropriate amount
fish sauce appropriate amount
fresh lemon juice appropriate amount
sesame oil appropriate amount
sugar appropriate amount

slightly spicy
mix
an hour
simple

Steps for Mustard shrimp platinum

In the case of fresh shrimp, go to the head, then cut three to five millimeters deep on the back with a knife, pick out the black line, if it is frozen shrimp, please unfreeze the shell, some of which go to the shrimp line, some of which go to the end, or, in any case, to the black line, which is said to be the intestines of the shrimp, which are said to be greasy

(b) The boiler boils the water, with one small spoon of salt and one large spoon of vegetable oil, until the end of life, and pours out the water in the pot

(b) The extraction of good water filters

(b) Reburning a small pot of water, adding a small spoon of salt, and opening the water to shrimp, until it is recovered in red and placed in ice water

(b) A bowl of juice, drawing mustard with two to three treaty fingers, a large spoon, fresh lemon juice 1/2 small spoons, sugar 1/2 small spoons, sesame oil 1 small spoons, clean water 2 large spoons, evenly mixed

Just pour it on a plate of shrimp and argon。