Prawns with Mango and Orange Salad

Prawns with Mango and Orange Salad

1. Material: Frozen tiger prawns.

2. Thai mango.

3. Salad dressing

4. broccoli

5. Fried crispy powder

6. Fresh oranges

7. After the tiger prawns are thawed, clean them, remove the intestines, and leave the tail shells. Add salt, wine, and black pepper to marinate for a while.

8. Pour out a little fried crispy powder into a small bowl and boil it with water.

9. Put the marinated prawns into the boiling deep-fried paste, and coat the whole body of the prawns with the paste.

10. Put the wrapped shrimp in a hot oil pan and fry until golden brown. Drain the oil.

11. Remove the shells of the other prawns and put them in for boiling, then mix well with salad dressing.

12. Cut the mango back and forth, cut each piece lengthwise and horizontally a few times, and then look up from the back to form an arc.

13. Squeeze out the orange juice from the oranges, add soy flour, mix well and boil it into orange juice.

14. Lanxi flowers are cooked with boiling water, salt and cooking oil. Remove and drain the water.

15. After the above procedures are completed, you can set the plate. (As shown in the picture) Finally, pour the orange juice on the fried shrimp. (If you are eating right away, you can do this. If you are waiting for customers, it is best to eat with dipping, so as to keep the fried shrimp fresh and crisp)

Tips:

Tips:

If you don’t eat it right away, it’s best not to pour the orange juice on the fried shrimp in a hurry, because the skin of the fried shrimp will not be crispy as time goes by, which will affect the taste and appearance. (Today I just poured the orange juice on the gorgon prematurely, and I was busy taking pictures, so the surface of the fried shrimp does not seem to be crispy.)