The fresh seafood dishes, affordable prices, easy to make holidays 2/9

Roasted salted shrimp

Resources:

- 500g black tiger shrimp

- Lemongrass, ginger

- Broken rice, glutinous rice, green beans (shelled), grain salt

Making:

- Shrimp bought back with only black back, cut beard, leave the skin intact, rub salt to clean and then rinse with cold water.

- Lemongrass, ginger washed, cut long fibers.

- Wash green rice and green beans. Then turn to bring rice, beans, roasted seeds mosquitoes yellow. Allow to cool and bring these ingredients to a fine powder and mix well.

- Put shrimp in a frying pan. When cooked, take out shrimp and drain.

- Prepare another pan, heat up the pan, add cooking oil, then add shrimp, salt and ginger, lemongrass, fried, stir well for 5-10 minutes.

- Put shrimp on a plate, enjoy when it's still hot.

- Mixture of excess salt, you put in the sealed box to use for later times.

Clam sauteed with lemongrass and chili

Resources:

- 1kg clam

- 1 ripe pineapple, 4 lemongrass trees, 1 ginger, chili.

- Sugar, soup powder, vinegar.

Making:

- Clam bought and washed, drained.

- Pineapple slices into a blender to get water.

- Lemongrass pounded dam cut, ginger washed, chopped chili.

- Pineapple crushed into a bowl and then add 2 tablespoons of vinegar, 2 tablespoons of sugar, a little soup powder to taste, stir until dissolved. Add lemongrass, chili and ginger together and cook on the stove.

- When the mixture is boiling, put the clams on and cover the pan until the clams open their mouths, turn off the heat and then display the plate and enjoy.

Nem surface

Resources

- 300 gr minced meat

- 100gr vermicelli

- Some dried onions

- Bean sprouts 100gr

- Carrot 1 bulb

- Wood ear 5 ear

- Smooth surface 200 gr

- Tiger shrimp 300gr

- Spices, pepper

Making:

- Vermicelli, wood ear mushroom soaked and bloomed

- Carrots peeled, cut yarn.

- Washed and peeled tiger shrimp then chopped

- Mix all ingredients together and season with a little seasoning, pepper to smell

- Place a piece of rice paper rolls on a flat surface, scoop a spoon into the filling, you roll the rice paper rolls so cleverly so that the crust will not tear.

- Catch the pan on the stove, deep fry cooking oil until they are evenly browned, then take out the plate with oiled paper.

- Cut the rolls to a plate and eat with noodles, raw vegetables, sweet and sour sauce is the best.

Grilled oysters with onion

Resources:

- Oysters: 2kg

- 1 box of butter

- Grease section: 150g

- Scallion

- Dried onions: 2 bulbs

- Ground-roasted peanuts

Making:

- Oysters clean the outside sandy soil. Then the oysters in the microwave for 1-2 minutes to open the mouth of the oysters. If you don't have a microwave oven, you can put oysters on the stove.

The water remains on the oysters as you leave them to avoid spilling out. This water will make the oysters ripen quickly, without burning the meat to keep it sweet. Wash scallions and cut into small pieces.

- Peeled shallots, sliced. Put in a frying pan and remove it to drain oil.

- Add the fat to the frying pan. When the fat is still hot, mix with finely chopped scallions to separate a bowl.

- Oysters after pruning on the upper skin, add 1/2 teaspoon of dried onion, 1 bit of butter, 1 teaspoon of onion fat, 1/2 teaspoon ground peanuts. Do it one at a time until all the ingredients and the oysters are gone.

Finally, you put the oysters in the microwave, press the baking mode for 3-4 minutes is cooked oysters. If you don't have a microwave, grill oysters with charcoal or gas stoves.