Arctic Shrimp Salad Tart
by Babe girl
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Arctic shrimp thawed at room temperature
2. Carrots, cucumbers, cherry tomatoes cut into small pieces
3. Carrot chunks and corn kernels blanched in water
4. Boil the Arctic Shrimp in boiling water with ginger slices and cooking wine.
5. After the Arctic shrimp has cooled slightly, peel off the shell and remove the shrimp line.
6. Fold the flying cake in half to make a round shape
7. Slightly roll out the round flying cake and place it in the chrysanthemum tart, press and pinch it with your fingers
8. Preheat the oven at 210°C and heat up and down for about 15 minutes to roast the bottom of the tart to be golden and crispy
9. Add diced vegetables and shrimp with salad dressing and mix well
10. Put the mixed salad on the bottom of the grilled tart.
