prawns unpeeled – 1.5 kg of
molluscs bivalves (mussels, scallops) – 500 grams of
vegetable oil – 6 tablespoons. tablespoons
green onions chopped – 2 tbsp. Spoon
the avocado (pulp, sliced balls) – 1 pc.
lettuce (lettuce, curly, purple, or any other, optional), chopped – 6 cups of
sweet red pepper, peeled and finely chopped – 1 pc.
cucumber, peeled and seeds and finely chopped – 1 pcs.
tomatoes, peeled and seeds and finely chopped – 1 pc.
garlic, finely chopped – 1 large clove
egg raw – 1 pc.
vegetable oil – 3/4 cup
lemon juice – 3 tbsp. tablespoons
wine vinegar – 3 tbsp. tablespoons
ground black pepper
To prepare spicy seasoning to a mixer put the prepared peppers, garlic, cucumber, tomato, add egg, lemon juice, wine vinegar, black pepper and salt. Beat until creamy, gradually add the oil. This dressing can be prepared in advance, cover and place in refrigerator.
Shrimp clear from the head and the shell. In a large frying pan over moderate heat warm 11/2 tablespoons oil and fry half of the shrimp standards for 1-2 minutes, then pass them in a cup and keep it warm.
In the same pan, add 11/2 tablespoons oil and fry the remaining shrimp and also to pass into the cup.
The pan clean, pour 11/2 tablespoons oil, heat over high heat, fry half the rate of shellfish for 30-60 seconds, until golden brown and a shift in the cup.
In a frying pan pour the remaining oil, fry the remaining shellfish and shift into a bowl, then add the onion, avocado, black pepper and salt, mix well.
On each plate put 1/4 cup spicy seasonings, and then – lettuce and cooked seafood mixture. Serve immediately.