Thai Seafood Salad
1.
Shell the prawns and leave their tails, draw the black line with a knife on the back; rinse the mussels with cold water and thaw (or use fresh mussels to remove the flocculent side of the shell); peel the squid and cut into cubes; cut the tomato in half; cut the celery and shallots Segments; shredded onion
2.
Blanch the prawns
3.
Note that the prawns only need to be just opaque
4.
Blanch the mussels and squid in water, the quick-frozen mussels are already cooked, so only high temperature sterilization is required, and the squid is rolled up and out of the pot
5.
Finally, blanch the fungus in hot water with a savory flavor until it is cooked through, and let it cool for later use.
6.
Put red hot pepper, garlic, fish sauce, and coconut sugar in a mortar and grind until finely chopped. Use a spoon to squeeze out the lime juice.
7.
Evenly mix
8.
Try the taste of the hot and sour sauce and make the final seasoning, then pour it into a mixing bowl
9.
Put the seafood in a mixing bowl and mix the sauce evenly
10.
Then add tomato, parsley, onion, shallot, and coriander and stir together
11.
Mix well and serve
Tips:
* Seafood needs to be blanched separately according to different maturation times. Protein hardening is the biggest culprit for the loss of elasticity and moisture in the taste of seafood. The hardening of protein is high temperature and long-term heating. The basis of judgment is to observe transparency. Just opaque is just right taste
* The water used for blanching seafood is good for making miso soup. Add kelp and miso, you know this~
* The squid must be peeled, otherwise the squid will not be able to bite after being quickly blanched
* When buying celery, pay attention to choosing the tender ones. The most important thing for raw food is the crispy taste. In addition, pay attention to the crevices when cleaning, and clean them one by one.
* The prepared salad will taste better after being refrigerated in a mixing bowl for 10 minutes, but the refrigeration time should not exceed 4 hours to avoid bacteria growth
* A little inspiration that can be obtained from the sauce: Conformity seasoning is easier to be liked than a single seasoning-that is, the saltiness comes from the fish sauce, and the freshness and saltiness are brought in; the sourness comes from the lime, and the sour fragrance is enjoyed together. Try to use raw or compound ingredients for seasoning. Although it is more complicated, the effect is very significant. It is not difficult to consider carefully!
* Weighing unit: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup
