Calories
526 kcal
Protein
71.7 g
Fat
4 g
Carbohydrates
53.1 g
Peel shrimp. Pull off the heads. Then take a sharp scissors and cut along the middle back, leave the tail. At the end rinse under running water, pull off the vein from back.
Remove the squid’s entrails, rinse and cut into rings.
Cook the shrimps and squids. Fill a pot with water, add a pinch of salt and a little lemon juice. Bring the pot to a boil. Cook until they are pink. The cooking time is not more than 2 minutes!
Peel the onion, cut into half rings.
Wash the tomatoes, celery and green onion. Then cut the vegetables into large pieces.
Place the rice noodles in a pot. Fill the pot with hot water. Let sit for about 7 minutes, until the noodles are tender.
Make salad dressing. Fill a pot with water and sugar syrup (3 tbsp. syrup to 7 fl. oz. Water). Cook on the stove until 25% of liquid remains. Next step, squeeze lemon juice, cut chili pepper into rings. Then add these ingredients to the syrup, pour fish sauce and mix well.
Combine all the ingredients in a bowl, drizzle with salad dressing and stir.
How to defrost shrimp. Transfer the package to the deep bowl or large pot. Then fill with cold water. Let sit for about half an hour, until the shrimps are completely defrosted.
Bon Appetit!
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