Ingredients: fresh prawn 10, squid 100g, celery 100g, ginger 1 slice (sliced), millet pepper 1 piece (chopped), 5 cherry tomatoes, 2 tablespoons of soy sauce and fish sauce/kloc.

condiments

1. Processing ingredients: peeled prawns and picked out shrimp lines, washed squid and cut into 0.5-wide squid rings, cut cherry tomatoes in the middle, washed celery to remove coarse fibers from the epidermis, and sliced with an oblique knife.

Cutting and matching ingredients

2. Staple food blanching: Boil water in a pot, add ginger slices, cook for one minute, remove (effectively remove the fishy smell of prawns and squid), pour prawns and squid, blanch for one minute, remove and soak in cold water (keep the elasticity of prawns and squid).

Blanch celery in a pot for one minute, remove, remove and cool in cold water.

3. Juice making: Put the fish sauce, seasoned Laoganma Chili sauce, lemon juice, monosodium glutamate, chicken powder, soy sauce, sugar, chopped millet pepper and coriander into a bowl and stir evenly for later use.

Add seasoning

4. Water control of ingredients: put the dried shrimp in the celery squid circle into a bowl and add the cherry tomatoes.

5. Stir evenly: pour the prepared juice into the ingredients and stir evenly to serve.

Thai seafood products

A spicy and delicious Thai cold seafood is finished. Shrimp q bomb, celery and squid rings are crisp and delicious. Like a friend can try!

PS: If you like spicy food, you can cut a little more millet pepper, which is better!