Salad with lychees and shrimps

Name: salad with lychees and shrimps
Total time: 20 min
Yield: 4
Ingredients: crop lettuce; 565 gram lychee look; cucumber crops; 1 Red pepper finely chopped, without seeds; 100 gram pink shrimp; 20 gram unsalted peanut lightly toasted; lime pressed out; 1 tablespoon Thai fish sauce; 1 teaspoon cane sugar; forest coriander

Try this delicious salad with lychees and shrimps

Ingredients

Crop lettuce
565 gram lychee look
Cucumber crops
1 Red pepper finely chopped, without seeds
100 gram pink shrimp

20 gram unsalted peanut lightly toasted
Lime pressed out
1 tablespoon Thai fish sauce
1 teaspoon cane sugar
Forest coriander

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Pick the lettuce and place the leaves in ice-cold water. Let the lychees drain and cut them in half.
Cut the cucumber in the length and scrape out the seeds with a spoon. Cut the flesh into thin strips.
Mix the lychees with the cucumber and pepper.
Dry the salad leaves and spread them as bowls on a flat dish.
Spoon a little of the cucumber lychee in each salad leaf. Divide the shrimp and peanuts over it.
Mix the lime juice with the fish sauce to taste and stir in the sugar until it is dissolved.
Drizzle the salad with this dressing and sprinkle with coriander.