Ingredients
- 5 pieces Shrimp
- 2 tablespoons Soy sauce
- 1 piece Carrot
- 3 tablespoons Corn
- 3 pieces Egg
- Mayonnaise to taste
- 1 clove Garlic
- Salt to taste
- Dill to taste
- 1 tablespoon Vegetable oil
Instructions
- For the marinade: In a bowl, mix soy sauce (2 tbsp.l.), garlic (1 tooth.), passed through a garlic press. Peel the shrimp, remove the intestinal filaments, then rinse. Put the shrimp in the prepared marinade. Leave on for 10-15 minutes. Add vegetable oil (1 tablespoon) to the pan and fry the shrimp for 3-5 minutes.
- Boil carrots (1 pc.), then grate on a grater for Korean salads. Season the carrot straws with mayonnaise to taste.
- Assemble the salad into a ring. Put carrot straws seasoned with mayonnaise on the bottom, then put 3 tablespoons of canned corn.
- Boil eggs (2 pcs.) and grate on a grater for Korean salads. Put egg straws on a layer of canned corn, pour mayonnaise on top. Add salt if necessary.
- Cut the shrimp into small cubes. Roll the shrimp in egg strips. Make a light mayonnaise mesh. Grate an egg (1 pc.) on a grater for Korean salads. Sprinkle the top layer of lettuce leaves with grated egg straws.
- Ready.