Green asparagus and grass shrimp with mayonnaise
Italian
Appetizers made with
vegetables
Be sure to use fresh shelled shrimp for shrimp. It has a sweeter taste than frozen or peeled shrimp. After boiling the shrimp, don't let it cool naturally and don't let it go in water. Return the shrimp to an empty pot after draining it, and then pour the bottom of the pot into ice water to cool quickly.
Cooking time: 15 minutes
0 posts in arranging recipes
How to make it
1
Cut off the roots of the asparagus by cutting off the 4-5cm roots, then remove the stove with a peeler and boil it in salt. The estimated boiling time is 4-5 minutes.
2
When the asparagus is lifted up with chopsticks, cook it to a slight flexing level, then remove it in ice water and cool for more than 3 minutes.
3
Remove the back cotton of the grass shrimp while still in its shell and boil it in salt for 2-3 minutes. Once boiled, let it cool naturally and peel off the skin. Slice the onions thinly and soak them in water to wipe off the water.
4
Mix A in a bowl, add 5cm slices of asparagus and 3 and mix.
Materials 1 person
-
- Green asparagus
- Three
-
- Shrimp grass shrimp - about 10 fish per serving
- 70g
-
- Onion
- 15g
-
[A]
- mayonnaise
- 15g
-
- Lemon juice
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- parsley
- A pinch
