Lemon Scented Seafood Salad

Lemon Scented Seafood Salad

by Liu Dahua 266

4.8 (1)
Favorite
3

Difficulty

Easy

Time

10m

Serving

2

I got the trial of COFCO I bought the green prawns, Meimeida, the green prawns are even more joyful when I get them. The shrimps are fresh and big. Thinking about it, I made a salad that can highlight the fresh quality of the green prawns, with lemon juice and taste. Fresh and beautiful!

Ingredients

Lemon Scented Seafood Salad

1. I must confess the express delivery: the green prawns will receive the order the next day after placing the order!

Lemon Scented Seafood Salad recipe

2. Fresh prawns!

Lemon Scented Seafood Salad recipe

3. The shrimp meat is removed and the shrimp line is cleaned, and other seafood is also cleaned for later use.

Lemon Scented Seafood Salad recipe

4. Wash all kinds of fruits and vegetables, shred or cut into pieces.

Lemon Scented Seafood Salad recipe

5. Wash two pieces of lettuce and place them in the middle of the plate.

Lemon Scented Seafood Salad recipe

6. Put olive oil and butter in the pot and heat until the butter melts.

Lemon Scented Seafood Salad recipe

7. Pour all kinds of seafood after heating.

Lemon Scented Seafood Salad recipe

8. Stir-fry for a while, pour in a spoonful of white wine and a spoonful of light cream, and cook until the seafood is fully cooked.

Lemon Scented Seafood Salad recipe

9. Add the purple cabbage and tomatoes, stir for a few times and turn off the heat.

Lemon Scented Seafood Salad recipe

10. Pour out the soup, put the seafood in a basin, add the mango diced, and then pour the lemon juice.

Lemon Scented Seafood Salad recipe

11. Sprinkle in black pepper, a tablespoon of seafood soy sauce, a tablespoon of salt, and a tablespoon of sugar and mix well.

Lemon Scented Seafood Salad recipe

12. Serve into the plate.

Lemon Scented Seafood Salad recipe

13. With a taste, Q is smooth and smooth.

Lemon Scented Seafood Salad recipe

Tips:

Vegetables and seafood can be adjusted according to personal preference.

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