Ingredients

Main ingredients

Shrimp

75g

Lychee

200 grams

Accessories

Virgin olive oil

5 grams

Green mustard

3 grams

Salad dressing

15g

Red leaf lettuce

20g

Bitter chrysanthemum

30g

Steps

1. Prepare the accompanying vegetables: bitter chrysanthemum and red-leaf coral lettuce.

2. After cleaning, soak in light salt water for 10 minutes, then remove and control the water for later use.

3. Use kitchen shears to cut the side dishes processed in step 2 into large and small pieces suitable for eating, and place them on a salad plate.

4. Prepare the lychees. This is a seasonal salad. When the season changes, other fruits can be used.

5. After peeling the lychees, soak the nuts in light salt water.

6. In the seasoning bowl, add salad dressing and green mustard, between them The ratio is 5:1.

7. Mix well and it will be the salad dressing for this dish. In fact, if you just use vegetable ingredients to make salads, you don’t need to add wasabi. Shrimp are used here. In order to remove the fishy smell and disinfect them, a small amount of wasabi is added.

8. Prepare 75~100 grams of shrimp. For how to make shrimps, please refer to "Marining Fresh Shrimps with Shells and Shrimps"?

9. Boil water in a pot over high heat. When the water temperature reaches 90 degrees (shrimp eye water), pour in the shrimps from step 8 and boil. When the shrimp changes color and is about 9 minutes cooked, scoop them out quickly.

10. Place the scooped shrimps into ice water made of cold boiled water and ice cubes and let them cool down.

11. Finally, pour the lychees soaked in light salt water and the cooled shrimps into a leaky sieve to control the water and set aside.

12. Put the lychees and shrimps from step 11 into the seasoning bowl from step 7, add a little olive oil and mix well with the salad dressing.

13. Put the shrimps and lychees mixed with salad dressing into the salad bowl prepared in step 3, and arrange it slightly.