The last day of the year is busy with many jobs, which will shorten the cooking time for housewives. Therefore, housewives can "pocket" quick dishes, ensuring enough nutrition to ensure the health of the family.
Accordingly, the shrimp eggs seaweed salad with a refreshing, nutritious flavor and a preparation time of less than 15 minutes will help housewives quickly prepare.
To make shrimp eggs seaweed salad, prepare ingredients including 200gr fresh seaweed (pre-mixed wakame); 1 lettuce; 100gr cherry tomato and 1 cucumber; 50gr shrimp eggs (Tobiko) or crab eggs and 1 bottle of roasted sesame sauce.
Housewives should also note that they should prioritize the use of fresh seaweed that has been seasoned with spices, which can be purchased at cold food stalls instead of dried seaweed that needs time to soak and bloom.
Next, the vegetable processing stage needs to be done carefully to ensure the delicious and crispy flavor. After washing, cut the finished vegetables into bite-sized pieces and soak them in cold ice cubes for about 5 - 10 minutes. This method will help the vegetables stay crispy and green to attract the eye; double-cut cherry tomatoes and thinly sliced cucumbers.
Instead of mixing all the ingredients together from the beginning, which will cause vegetables to break, place a layer of lettuce and cucumber at the bottom of a deep plate. Next, spread fresh seaweed all over and add cherry tomatoes around the sides of the plate.
After arranging the vegetable layers, sprinkle the roasted sesame seeds over the surface. Finally, scoop a large spoonful of shrimp eggs to the center of the salad plate. The brilliant orange color of shrimp eggs stands out on the green background of seaweed and lettuce to create a harmonious and delicious overall look.
The standard finished product is when lettuce still retains its crispiness and freshness, mixed with the rich, slightly sour taste of roasted sesame and the fragrant aroma of shrimp eggs, and flavored with spinach when enjoyed.
