Last night, I was racking my brain for a pre-meal salad for a party next week, and then I turned to a special salad in the new issue of the magazine. So I climbed up in the evening to thaw the shrimps and make the marinade. . . Today, I finally finished with reference to the magazine's explanation and my own imagination. It seems that it is really slow work, and the salad seems to be simple. It is really hard to do it. In particular, the magazine's recipe is as general as ever, so it is inevitable that it will be repeated again and again.
Thaw the shrimp one night in advance, open the back and remove the shrimp line. Ginger peeled and chopped, chopped garlic.
In a bowl, pour in olive oil, ginger, garlic, chili powder, and cumin powder. Season with salt and white pepper.
Dry the thawed shrimp. Marinate the shrimp with half of the 2 marinade. Stir a little and try to get the marinade in every part of the shrimp. Then seal it with plastic wrap and refrigerate in the refrigerator.
Remove the marinated shrimp before cooking the next day. Hot pot, put the shrimp together with the marinade juice in the pot, fry for about 5 minutes on medium heat, fry until the back of the shrimp is turned over, and the color on both sides turns red.
Avocado all two halves, go nuclear, cut the flesh into small pieces; cut into a few petals, remove the seeds, and cut into small pieces; mix avocado and tomato, add a little salt, half a teaspoon of white sugar, mix well, slightly marinate A little while.
Put the white sesame seeds in the frying pan, do not need to put oil, fry the fire on a small fire, the color of the sesame turns yellow, and the scent is sautéed. Let cool.
Reserve 2 or 3 whole fried shrimps. Cut the rest into small pieces and mix in avocado and tomato. Add chopped parsley, fried sesame seeds, pour the other half of the marinade, squeeze into a quarter of lemon juice, add 1 tablespoon of sesame oil, and mix well.
It is best to put the plastic wrap in the refrigerator and let it stay for a while to make it more delicious. Before eating, sprinkle with coriander leaves, add some freshly ground pepper, and garnish the whole shrimp set before you decorate it.
1. Shrimp must be marinated for a long enough time to taste, so that even if you do not mix in the salad, the taste is good when fried. 2. Avocado, do not choose too soft, the flesh is too soft and rotten, cut into small pieces and mix into the salad almost melted. 3. After the shrimp is fried in this way, you can mix other fruits, such as mango or pineapple, according to your preference. I used some of the remaining shrimps to mix in the mango and experimented. It tasted very good. Unlike the avocado-lubricated taste, the mango is the kind of sweet and sour fruity salad.