Sea Shrimp and Avocado Salad──private Dish of Fish Kitchen

Sea Shrimp and Avocado Salad──private Dish of Fish Kitchen

1. Ingredients: 8 sea prawns, 2 avocados, 3 eggs, 1 cucumber, corn kernels, salad dressing, mustard, salt, vegetable oil, and original potato chips.

2. Pretreatment of ingredients: 1. Wash the eggs and put them in a pot to boil;

3. Boil for 4 minutes, take it out and peel it for later use;

4. Add a little vegetable oil and salt to the pot, add corn kernels after boiling the water;

5. Take it out after cooking and drain the water for later use;

6. Put the sea prawns into the pot and cook;

7. Cook, remove and drain the water for later use;

8. Food material processing: 1. Wash the cucumbers and cut them into corn kernel-sized cucumbers;

9. Head and shell the sea prawns, take out the prawn meat, and dice six;

10. Dice the egg white, reserve one egg yolk;

11. Cut the avocado vertically from the middle;

12. Take out the pulp with a stainless steel spoon;

13. One of them was cut into diced avocado.

14. Method: 1. Put diced avocado in a bowl;

15. Add corn kernels;

16. Add diced sea prawns and egg whites;

17. Add diced cucumber;

18. Add an appropriate amount of salad dressing and a little wasabi;

19. Stir evenly.

20. Plate.

21. The flavours of sea prawns and avocado are fused, and the fishy smell of sea prawns is masked with the fragrance of cucumber.

22. Use a little wasabi to reduce the heavy aroma of the salad dressing.

23. The color is attractive and prosperous.

24. The exquisite, creamy, plump texture of avocado and the Q-bomb of Shanghai prawns can create a wonderful texture and taste.