1. Add water to the pot and boil, squeeze a little lemon juice, add the macrobrachium, and cook it.
2. Remove the cooked macrobrachium from the shell, take the shrimp meat and cut into small pieces with a knife for later use.
3. Peel part of the cucumber and cut into small pieces for later use.
4. Leave the mango skin and take the pulp for later use.
5. Put the ingredients in the above steps into a bowl, add the sweet salad dressing, salt, and black pepper and stir well.
6. Scrape the flesh of half a slice of complete mango skin (mango skin is used as a utensil), put the ingredients in step 5 into the mango skin, and serve with the lettuce core and arugula.
Tips:1. All the ingredients to make this "Mango Shrimp Salad" must be very fresh. Once the ingredients are processed, they should be used immediately. If the processed shrimp and mango are left for too long or become rotten, they must not be eaten.
2. When selecting fresh shrimp, it is more appropriate to choose Macrobrachium. Compared with prawns and base shrimps, the flesh of Macrobrachium is fuller, firmer and more flexible.
3. The boiling time should not be too long. Generally, boiling water for about 3 minutes is appropriate. The size of the shrimp is not uniform, and the cooking time is also different.
4. Don't choose mango with more fiber, such as ivory mango or color mango. It is better to choose Philippine Luzon mango with full flesh and slightly harder mango.
