Cold Seafood Sweet and Sour Vermicelli with Coconut Flavor

Ingredients

100 grams of winter noodles, 12 shelled shrimps, 1/2 of the flower branches with guts removed, and chopped onions 30 grams of shredded tomatoes, 8 halved tomatoes, 80 grams of A vegetable or lettuce leaves, 2 oranges or grapefruits, 40 grams of original coconut crisps, a little chopped chili, appropriate amount of nine-layer pagoda, appropriate amount of coriander, appropriate amount of mint, 3 tablespoons of Cool Coconut Organic Cold Pressed Virgin Coconut Oil, 60 ml of Cool Coconut Milk, 2 tablespoons of fish sauce, 1 tablespoon of sugar, a pinch of salt, a pinch of pepper, 1 lemon juice, chopped 1 shallot 1 valve, lidded bottle or blender (for emulsification and sauce).

Steps

1. Soak the winter noodles in water for 10 minutes, drain and put into boiling hot water. Blanch for about 15 minutes, then take out the ice water and drain. spare.

2. Open the backs of the shrimps, remove the intestines and puree, cut the flower branches into pieces, blanch them in boiling water with salt until cooked, take them out and quickly pour them into ice water, drain and set aside.

3. Wash the lettuce leaves, put them in a salad dehydration basin and spin dry, cut into shreds and set aside. Shred the onions as well.

4. Slowly remove the outer peel of the citrus with a knife, and then take out the pulp while avoiding the white film. Cut small tomatoes in half and set aside.

5. Chop the nine-layer pagoda, coriander and mint and set aside. Lemons can be cut and squeezed for juice.

6. To make the sauce, put all the ingredients for "Coconut Milk Sauce" into a bottle or blender and mix until creamy. Try to see the sourness, saltiness and sweetness. The saltiness can be adjusted by adding fish sauce.

7. Place the original Cool Coconut Coconut Crisps in the oven and bake at 180 degrees Celsius for about three minutes until the attractive coconut aroma exudes. (You can bake it at the end and spread it directly to avoid burning for too long!!)

8. Mix all the salad ingredients evenly, top with coconut milk and sauce, mix well, and finally add the roasted fragrant coconut. Decoration with crispy chips is complete.