50 grams of shrimp

Flower branch 50g

Onion 80g

Five small tomatoes

3 garlic

30 grams of peanuts

Coriander 10g

Niutou brand Thai hot and sour soup 1.

Water 70 ml

Sugar 1/2 teaspoons

Ball juice-Taibai powder 10g

Juice water 10cc

How to make Thai seafood cold?

Cut the intestinal mud off the back of shrimp, slice the flower branches, shred the onion, mince the garlic, shred the small tomatoes with a cross knife, and cut the coriander into sections for later use.

Blanch the seafood in ice water and drain it for later use. Add water to melt Niutou Thai hot and sour soup and thicken it into paste for later use.

Add seafood, shredded onion, minced garlic, tomato and coriander into the sauce and stir well. Sprinkle with chopped peanuts.