It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]-You Are Foodie

By Elaine
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It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]

Tell me about this sour, sweet, spicy and fresh Thai saladWith the crispy lettuce and bean sprouts, the unique Thai style fragrant leaves are addedDelicious with fresh shrimp and mangoThe most important thing is the crispy peanut sprinkled on the surface, which is crispy, fragrant, refreshing and appetizingThe premise is that you can accept and like the unique spicy flavor of Southeast Asian cuisineApple was greedy when taking photos of this dish. It couldn't help being rude while taking photos. It had been cleared up by the time it was finishedIn less than a minuteLet's have a try. Here are the steps aboveenjoy

Main Ingredients

Olive oil few
Refined salt few
black pepper few
scallion A moderate amount
Fresh cilantro leaves A small handful
Fresh mint leaves A small handful
Tender lettuce 3 pieces
mungbean sprout A little
peanut meat A moderate amount
Mango 1/2
Shrimp About 10

Auxiliary Ingredients

Fresh lemon juice Half (if there is lime, it would be better if there is no yellow lemon used)
Raw smoking 1 small spoon
Thai Fish Sauce 1-2 small spoons or regular fish sauce)
berry sugar 1 small spoon (adjusted according to personal taste)
Citronella 1 piece (remove old skin and chop)
red pepper 1 piece

Step 1 . Take a pot and pour in an appropriate amount of peanut oil. Slowly stir fry the peanuts over low heat until they turn red and dark. Be sure to stir fry slowly over low heat, not over high heat. Keep stirring the peanuts while frying to avoid burning them up

Step 2 . Take out the fried peanuts and cool them until they are not hot. Put them into a fresh-keeping bag and roll them with a rolling pin

Step 3 . Take out the fried peanuts and cool them until they are not hot. Put them into a fresh-keeping bag and roll them with a rolling pin

Step 4 . Wash the shrimp, remove the shell and head, remove the mud line (if you want to look more beautiful, you can leave the tail of the shrimp unchanged), and then add salt, olive oil and black pepper to marinate it

Step 5 . Wash and drain all mung bean sprouts, lettuce, mint leaves, coriander leaves, scallions, chili peppers, etc

Step 6 . In a frying pan without oil, fry the salted shrimp in the pan until the color changes on both sides

Step 7 . Tear small strips of lettuce by hand, add them together with mung bean sprouts, mango strips, mint, coriander, scallions, mint leaves, and chopped coriander

Step 8 . Mix all the ingredients in A2 well, squeeze in fresh lemon juice, and mix well for later use

Step 9 . Mix all the ingredients in the seasoning well, squeeze in fresh lemon juice, and mix well for later use

Step 10 . Cut mangoes into small strips and add them to the vegetables (at first, I forgot to cut them, but later I went to the kitchen to cut them and forgot to mix them together. It's really big headed shrimp, so I didn't see mangoes in the picture of mixing vegetables and juices. Later, I added mangoes, and everyone can add them when mixing vegetables.)

Step 11 . Then pour the mixed sauce into the vegetables and mix well (you can also add half of the crispy peanuts in this step)

Step 12 . Serve the mixed vegetables on a plate, sprinkle with peanuts and shrimp (it's best to mix and eat them now, as the vegetables won't be too crispy after being soaked in the sauce for a long time)

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Cooking Steps

It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]

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