1. Prepare materials. Mango diced
2. Shrimp shelling and shrimp removal line, after washing, pour a little cooking wine and stir well, marinate for 5 minutes to remove fishy
3. Heat the pot and pour in a small amount of cooking oil, fry the shrimp until both sides change color, then take it out and set aside
4. Wash the mung bean sprouts, pinch their heads and remove their tails, blanch them in boiling water for one minute, and then take out the cold water
5. Tear lettuce leaves into small pieces
6. Put all the ingredients in the salad bowl
7. Dice the red pepper and fry it slightly, and put it in a bowl
8. Mix the light soy sauce, fish sauce, Glynnore flaxseed oil, sugar and lemon juice in the ingredients
9. Pour the sauce into the salad, stir well, and sprinkle a little white sesame seeds on it at the end.
Tips:1. I use ball lettuce, but you can also use other lettuce or a mixture of different kinds of lettuce.
2. The weight of various materials can be adjusted according to your own preferences, not so precise.
