Inspired by Thai shrimp mango salad, it is healthier with salt-reduced soy sauce. Slightly sour, a little spicy, very appetizing salad.
By Angiecharm
<h2>Royalties</h2>
Fresh shrimp 500 g
Half a mango
5 small tomatoes
3 cloves of garlic
ChaoTian pepper one
Purple cabbage 3 tablets
Peppermint leaves to taste
Small lime two
Reduce salt soy sauce one tablespoon
Two tablespoons of corn oil
Zero caramel one scoop
<h2>Practice steps</h2>
1, fresh sea catch of large shrimp first put frozen for about 30 minutes, the degree of contraction is different, shrimp shell and shrimp will be separated, it is easier to peel the shell with bare hands. Twist off the shrimp head, remove the shell, open the back and pull out the shrimp intestines. The shrimp head and the shrimp body are packed separately, rinsed and set aside.
2: Pour two tablespoons of corn oil into the pot, and add the shrimp head when the oil is warm.
3, fry out the shrimp oil for later, the shrimp head can also be left to cook a vegetable soup or seafood porridge base. The pot does not need to be washed, leave a part of the shrimp oil for later.
4: Sauté the shrimp in the bottom oil.
5: Cut the mango into thin slices, squeeze out the juice with a small lime, cut into small pieces of another small lime, slice the garlic, shred the purple cabbage, cut the small tomatoes into pieces, and wash the mint leaves and set aside.
6: Light salt soy sauce, zero caramel, garlic, crushed bell pepper, small lime juice, small lime cubes, add a spoonful of drinking water, mix well.
7. Mix all the materials evenly.
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