1. Bagged fresh scallops, take out the fresh scallops, put them in a bowl (8-10 pieces, 12-14 pieces if smaller), pour it into the water and defrost it, freeze it, and the fresh scallops will become soft. Take out and soak up the moisture with kitchen paper. Pour a small amount of salad oil in a pan, medium heat, after the oil is warm, add fresh scallops with controlled moisture, turn to low heat, and fry until both sides are slightly browned. Remove and set aside.
2. Bring water to a boil in another small pot, add okra, blanch for about 15 seconds to remove the slices. .Put the fried scallops in a pot of hot okra and turn off the heat. Let it stand for 3 minutes and remove it and put it in a large bowl. Peel and seed the papaya and cut into small pieces.
3. About 10 jiwei prawns are headed, shelled, and peeled into prawns. Open the back with a knife to remove the sand thread and put it in a large bowl. Add a spoonful of table salt and pour in water, and gently pinch and wash with your hands repeatedly. Remove impurities. After the water becomes dark, rinse with clean water, and then repeatedly knead and wash with clean water 3 to 4 times. (This way the shrimps will snap their teeth and the flesh will feel firm) Take out the washed shrimps, dry them with kitchen paper, put them in a small bowl, pour a little cooking wine, a small spoonful of cornstarch, pick them up with your hands, and marinate 10 minutes. Bring the water in the pot to a boil, add the shrimps, blanch them for about 20 seconds, remove them, and put them in a large bowl of hot bean sprouts. (Shrimp can be rolled up and turned white)
4. In a large bowl, add chopped lemongrass, mint leaves, chopped finger pepper, papaya cubes, okra slices, chopped garlic, a teaspoon of sugar, a teaspoon of chicken essence, a small amount of black pepper, 3~ 4 scoops of fish sauce, squeeze into lime juice (more, this dish is sour), add a small amount of olive oil, and gently stir together. Just install it. (Fish sauce is salty, when you first make it. It is recommended to add it gradually to avoid over-salty.)
Tips:Seasoning: Fish sauce is salty instead of salt. Southeast Asian dishes must be fish sauce.
