Green asparagus and grass shrimp with mayonnaise
It is best to use fresh shrimp with the shells on. They are sweeter than frozen or peeled shrimp. After boiling the shrimp, let them cool naturally without putting them in water. After draining the water, return the shrimp to the empty pot and place the bottom of the pot in ice water to cool them down faster
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 cooked through and slightly flexible when you lift it from the center with chopsticks, place it in ice water and let it cool for at least 3 minutes
3
Remove the vein from the shrimp with the shell on and boil in salted water for 2-3 minutes. Once cooked, let it cool naturally and peel the skin. Thinly slice the onion, soak it in water and wipe off the water
4
Mix A in a bowl, add asparagus cut into 5cm pieces and 3 and mix
Materials 1 person
-
- Green asparagus
- Three
-
- Ebishiba shrimp (approximately 10 shrimp per serving)
- 70g
-
- Onion
- 15g
-
[A]
- mayonnaise
- 15g
-
- Lemon juice
- A little
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- parsley
- A pinch
[PR]
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