Rainbow Shrimp Salad
- 500 g Shrimp, peeled, deveined and leave the tail intact
- 2 tbsp Hellmann's Miso Ponzu
- ¼ tsp Paprika
- ¼ tsp Salt
- 2 tbsp Cooking oil
- 4 cup Prewashed mixed medley of salad leaves
- 4 Eggs, hardboiled and halved
- 4 tbsp Hellmann's Miso Ponzu
- Lemon wedges
- Toasted crushed peanuts
Langkah-langkah
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Marinate shrimp with shrimp marinade.
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Heat up oil in a frying pan and pan fry shrimp till cooked. Set aside.
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To assemble, place salad leaves at the bottom, top with hard-boiled egg and arrange the shrimps generously around the platter.
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Garnish with toasted peanuts, lemon wedges and drizzle with more Hellmann’s Miso Ponzu dressing.
