Ingredients
200 g fresh shrimp meat, 100 g pickled lantern chilies.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, aromatic vinegar 1/2 teaspoon, a pinch of sugar, soy sauce 1 teaspoon, scallion oil 1 teaspoon, Chu Hou paste 4 teaspoons, fish sauce 1/2 tablespoon, sesame oil 5 teaspoons.
Steps
1. Remove the sand vein from fresh shrimp, rinse them under cold water, then blanch in boiling water just until cooked through; remove and let cool. Cut pickled lantern chilies into 2 cm (about 3/4 inch) diamond-shaped pieces.
2. In a large bowl, combine salt, soy sauce, fish sauce, and chu hou paste, stirring until smooth. Add MSG, sugar, rice vinegar, scallion oil, and sesame oil, mixing well. Then add the shrimp and pickled lantern chili pieces, toss everything together until evenly coated, and serve.