Konjac Shrimp Salad
1.
Peel and head shrimp, peel and cut water cucumber into half round slices, peel off pomegranate and cape gooseberry
2.
Add lemon juice to XO sauce
3.
Then add flaxseed oil, mix well and use as a sauce for later use
4.
Blanch the prawns with boiling water until cooked, remove and drain
5.
The konjac shreds are blanched in boiling water for 30 seconds, remove and drain
6.
Mix the fried konjac shreds with fresh shrimp
7.
Add the mixed juice
8.
Mix well and sprinkle with pomegranate and cape gooseberry