Salad romain tôm chiên

Method

1. 1 Cut the bread into squares and pan-fry them with garlic until golden brown and crispy to make croutons.
2. 2 Peel the shrimp, toss with salt and pepper, coat with cornstarch, and fry at 180 degrees for 2 minutes.
3. 3 Tear the romaine lettuce into large pieces, soak in ice water for 10 minutes, and drain thoroughly.
4. 4 Only use romaine lettuce because its thick, crisp stems are ideal; soft-leaf lettuce will cause the whole dish to collapse when mixed.
5. 5 Mix mayonnaise with grated parmesan cheese, minced garlic, lemon juice, and pepper to make a thick sauce.
6. 6 Mix the salad with the dressing first, then arrange the shrimp and croutons on top when serving.