Seafood Salad

Name: Seafood Salad
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Green Shrimp; 1/2 Cucumber; 3 pcs tape; 1 Baby celery stalks; 6 Tricholoma; 1 piece Water mill rice cake; a little Baby celery leaves; 50ml Seafood Salad Sauce; 3 pcs Kumquat; a little Cooking oil; Some salt; a little black pepper powder

by Small fish

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When it comes to seafood, the first thing we think of is "fresh".
But when it comes to seafood salad, perhaps you will unconsciously look at it.
In fact, the seafood salad tastes more delicious. Today Xiaoyushengxian will share with you a seafood salad.
Here we used mushrooms and rice cakes, which can be said to be the best part of seafood salad.
Coupled with shrimp and scallops, it not only subverts your perception of deliciousness, but it is really cool to have such refreshing food in winter.

Seafood Salad

1. Take out the scallops and green prawns from the refrigerator, thaw and rinse them, then put a little salt on both sides of the scallops, coat a little black pepper on both sides, and marinate for 10 minutes

2. Wash the cucumber, peel and cut into pieces, cut the celery into small pieces, shred the celery leaf, cut the kumquat in half and remove the pit

3. Slice the mushrooms and rice cakes, put them in a pot of boiling water and blanch them for a while and remove them.

4. Then blanch the shrimp again, when the color turns red, you can remove it

5. Put a little cooking oil in the pan to heat, add the scallops and fry until golden on both sides

6. Mix the prepared cucumber, celery, celery leaves, mushrooms and rice cake with a little salt, then add kumquat, shrimp and scallops, squeeze the salad juice and mix well.