Refreshing Seasonal Vegetable Party-thai Seafood Seasonal Vegetable Salad

Name: Refreshing Seasonal Vegetable Party-thai Seafood Seasonal Vegetable Salad
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cuttlefish; 5 Sea shrimp; 5 pieces asparagus; 5 pieces Okra; 3 pcs Cherry radish; 1/2 root carrot; 1 piece lemon; 3g Minced garlic; 10ML Fish sauce; 10g Sugar; 1g MSG; 3g Chili noodles; 5g Fragrant Fragrant

by barbaragaoyun

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I left a lot of seafood when I made paella last time, and it won’t be fresh if I didn’t eat it. I originally thought about making prawns into fruit prawn balls and cuttlefish into mustard cuttlefish shreds, but the fish and foie gras in the French course in the afternoon were really good. People are too tired, so I care, a refreshing salad, plus all kinds of seasonal vegetables at home, simple and nutritious.
I use sea prawns and cuttlefish for seafood. Vegetables include okra, asparagus, carrots, and cherry radishes. In fact, they are not limited to the ingredients, as long as they are fresh. Of course, the most important thing is that you like them. There is really no need to choose those that are perfectly advertised. But what makes yourself very annoying, your heart doesn't like it, how can your body like it?
Thai sauce is mainly hot and sour. Chili can be fresh chili rings or dried chili noodles. The sourness can be replaced by lemon juice or white vinegar. Fish sauce is necessary because it is already very salty. Usually don't add any more salt. Finally, I sprinkle some of my favorite herbs, mint, coriander, and nine-tiered pagoda. Today I added French incense. "

Refreshing Seasonal Vegetable Party-thai Seafood Seasonal Vegetable Salad

1. Remove the head and shell of the shrimp, leaving the last section of the shell and tail. Slash from the back to remove the sand line.

Refreshing Seasonal Vegetable Party-thai Seafood Seasonal Vegetable Salad recipe

2. Remove the viscera and black film of the cuttlefish.

3. Cut the cuttlefish tube with a single stroke, and put a flower knife on it.

4. Cut the edible part of the asparagus into sections diagonally.

5. Boil water in a pot and add a little salt.

6. Add the cuttlefish and blanch it slightly, then add it to cold water to cool.

7. The prawns were blanched and too cold.

8. The okra and asparagus are also hot and cold.

9. Cut half of the lemon into crescent petals, and squeeze the lemon juice out of the half and set aside.

10. Cut carrots and cherry radishes into slices.

11. Mix minced garlic, fish sauce, monosodium glutamate, chopped French spices, lemon juice, sugar, and chili noodles into a salad dressing.

12. Just mix the salad juice into the salad.

Tips:
1. If you don't eat chili, you can skip the chili, or use chili rings to replace the chili powder.

2. Herbs can be more authentic with coriander and mint.

3. The blanching time of vegetables and seafood should not be too long. Add salt to the water, or add some oil. After blanching, immediately put it into cold water, and drain the water when it is cold. In order to maintain the taste and color.