Shrimps fried with green salad stems

1 serving


Wash the salad, separate the leaves from the stems and cut the stems into 2 cm-long pieces. Boil the prepared stems in salted boiling water for 3-4 minutes (make sure they do not boil or become completely soft). When the leaves are ready, remove them from the water and roll them back into a colander. Finely chop the spring onions. Dilute the starch with a little cold boiled water (so that it acquires the consistency of a thick clayster) and mix well. Preheat the pan with the pork lard and, when the lard is melted, fry the shrimp. Then, continuing to fry, pour in the shredded spring onions and boiled lettuce leaves. After that, add the sugar, mannags (or stock cube), wine and soy sauce, stir and fry for a further 1-2 minutes over a high heat. 1-2 minutes before the end of cooking, brush the hot dish with diluted starch and drizzle oil over the top. This dish is best served hot.