Shine Muscat and Shrimp Salad

Remove the backing of the shrimp, then boil it in hot water with a little salt in excess of salt for about 2 minutes. Once boiled, take it in a colander and let it cool naturally. Once the heat has subsided, cool further in the fridge, peel off the shell and place in a bowl.

Slice the onions into thin slices and soak them in water to make onions. Once the water is squeezed, transfer to a bowl of [2].

Add thinly sliced ​​red core radish, shredded carrots, and mixed salad, to a bowl, and mix them into easy-to-eat sizes, and mix them quickly.

Add the seasonings [A] to the bowl and mix.

Cut off the shine muscat part and cut it into 2 equal parts. Place in a bowl of [5] and mix, then add [B] to adjust the flavor.

Serve in a bowl and add olive oil and lemon juice to finish off. Topped with sible, shiso flowers, red cabbage sprouts, etc., if you like, and then you'll be done.