Photograph of the finished Salad romain tôm chiên

Vietnam · Salad xà lách romaine tôm chiên

Salad romain tôm chiên

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Romaine lettuce Romaine lettuce 1.6 lb
  • Photograph of Prawns Prawns 2.2 lb
  • Photograph of Cornstarch Cornstarch 4.9 oz
  • Photograph of Mayonnaise Mayonnaise 7.1 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 4.9 oz
  • Photograph of Sliced sandwich bread Sliced sandwich bread 8 slices
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Lime Lime 2
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Black pepper Black pepper 0.4 oz

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.
Start cooking