Magnolia is rich in vitamin A, carotene and iron, and because of its crisp taste and boat-like shape, it is very suitable for adding to a variety of salads or using its shape to make appetizers. Depending on your taste, you can also serve with Romain lettuce, cherry radish or small tomatoes. The protagonist of this dish, shrimp, can also be changed to crab meat, salmon roe or caviar according to personal preference.
Ingredients: 5 slices of magnolia vegetables, 5 prawns, 50 g bean sprouts, 3 large pieces of lettuce, 1 boiled egg, 1/3 onion, 1/2 celery
Marinade sauce: 1 tbsp lemon juice, a pinch of salt and pepper
Qiandao salad dressing: 1 tbsp diced sour cucumber, 2 tbsp salad dressing, 1 tbsp tomato paste, 1 tbsp chili sauce, 1/2 tbsp lemon juice, 1 tsp sugar, a pinch of salt and pepper
1. Cut off a little of the bottom of the magnolia dish and soak in cold water.
2. Wash the lettuce and bean sprouts and place in cold water to preserve the taste.
3. Add a little salt to the boiling water and blanch the shrimp slightly.
4. Shell the blanched shrimp and drizzle with a marinade sauce.
5. Dice the boiled eggs, onions, celery, etc., mix with the ingredients of The Thousand Island Salad Dressing and stir well.
6. Drain the magnolia vegetables, add the lettuce and bean sprouts, and finally add the shrimp and drizzle with the Thousand Island salad dressings.
Cooking Tips:
Before the shrimp is blanched, a bamboo stick must be used to pick out the mud intestine from the penultimate section of the back. It is also suitable for dipping sauces to be replaced with honey mustard sauces or Italian sauces.