Cooking Steps

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

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
Auxiliary Ingredients
-- Cooking Steps --
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
Step 5 . Wash and drain all mung bean sprouts, lettuce, mint leaves, coriander leaves, scallions, chili peppers, etc
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
Step 6 . In a frying pan without oil, fry the salted shrimp in the pan until the color changes on both sides
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
Step 8 . Mix all the ingredients in A2 well, squeeze in fresh lemon juice, and mix well for later use
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
Step 9 . Mix all the ingredients in the seasoning well, squeeze in fresh lemon juice, and mix well for later use
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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.)
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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)
It is refreshing and appetizing Less than a minute to liquidate [Thai mango shrimp salad]
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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