Shrimp peeled and deveined
RosDee menu™ Yum Woon Sen
Sweet orange or Sunkist orange flesh
Cashew nut, roasted
Kaffir lime leaf, sliced
Mint for garnishing
Water for blanching shrimp
1. Boil water and blanch shrimp until it is well cooked.
2. Dissolve 1 sachet of RosDee menu™ Yum Woon Sen in water and stir it well.
3. Cut all oranges and put on a plate together with the blanched shrimp.
4. Top with the spicy salad sauce and pomegranate flesh. Mix them well. Add roasted cashew nuts, sliced kaffir lime leaves and fried shallots. Mix them again and garnish with mint before serving.
See more umami menu and can easily do by yourself.