Crispy Kale Salad ingredient

2 cups thinly sliced kale leaves,
1/4 cup
sliced carrots, 5 to 6 medium-sized fresh shrimp, peeled and cut back,
150 grams chopped sea bass fillet,
2 to 3 sliced kaffir lime leaves
fresh milk, tasteless 1 / 4 cups
chili paste, 2 tablespoons
lemon juice, 4 tablespoons
fish sauce, 3 tablespoons
granulated sugar, 1 tablespoon
shallot, 1/4 cup
fried vegetable oil

How to do it

1. Blanch the shrimp and fish until cooked. (Separate, scald one at a time), scoop up and let it drain.
2. Fry the kale leaves in hot oil over medium heat until crisp. Scoop up and let it drain.
3. Mix chili paste, lime juice, fish sauce and sugar. Stir until the sugar dissolves. Then add fresh milk
4. Add the blanched meat in the first point and mix it well. Followed by carrots and kaffir lime leaves. Scoop onto a plate and place the kale leaves over the top. Sprinkle small onions Served immediately

The post Crispy kale salad appeared first on acasadisimi-food.