Bean sprouts salad is a mixed salad that is simple and easy to make. In just a few minutes in the kitchen, you can quickly add this dish to enrich your family meals. TasteVN will suggest 2 ways to make this dish right after, let’s take a look!
1. Bean Sprout Salad with Shrimp and Squid
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Preparation
20 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Bean Sprout Salad with Shrimp and Squid For 2 people
Bean sprouts 150 gr Carrot 1 piece Shrimp 150 gr Squid 150 gr Garlic 2 tablespoons (minced) Chili 1 tablespoon (minced) Unsalted butter 1 tablespoon Mayonnaise a little Common spices a little (sugar/ ground pepper/ seasoning powder) Rice vinegar 2 tablespoons Fish sauce 1.5 tablespoons
How to choose fresh and delicious ingredients
How to choose fresh shrimp
- Choose shrimp with tails that naturally spread out; if the tails are folded, they may have been injected with chemicals.
- Fresh shrimp will have a slightly curved back, and the flesh can be seen through the transparent shell.
- Avoid shrimp that are slimy or have an unusual fishy smell, as these are likely old and not fresh.
How to choose fresh squid
- Observe the eyes of the squid; fresh squid will have clear eyes, allowing you to see the pupil without bulging outwards.
- Touching the squid should give a firm and slightly elastic feel, indicating it is good quality and not soft or mushy.
- Fresh squid must have all its parts intact; avoid buying squid that are not whole or have easily detachable tentacle parts.
How to prepare Shrimp and Squid Bean Sprout Salad
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Prepping shrimp and squid
First, peel the head and shell from 150g of shrimp, then remove the shrimp vein, keeping the meat and tail, and rinse with water.
For 150g of squid after purchase, remove the tentacles and internal organs, keeping the squid meat, then score the skin and cut into bite-sized pieces.
How to effectively eliminate the fishy smell from squid- Method 1: Marinate the squid with sugar for 5 minutes, then rinse thoroughly with water several times to help the squid not be fishy and remain crispy.
- Method 2: Rub the squid with ginger and a bit of white wine, then rinse with water to effectively eliminate the fishy smell of the squid.
Quick way to remove shrimp vein
- Method 1: At the second groove connecting the two segments of the shrimp from the tail to the head, use a toothpick to pierce through that groove and pull it up, so the shrimp vein will come out easily.
- Method 2: Using scissors, cut along the back of the shrimp, revealing the shrimp vein for easy removal.
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Prepare other ingredients
With 1 carrot, you peel it clean, then cut it into strips.
For 150g of sprouts after purchasing, cut off the roots, then rinse several times under running water and soak in diluted salt water for 15 minutes.
Tip: To make the carrot crispier and tastier, soak the carrot in 1 tablespoon of sugar for 10 minutes!
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Sauté shrimp and squid
First, marinate the shrimp and squid with 1 tablespoon of minced garlic, 1/2 teaspoon of seasoning, and 1/4 teaspoon of ground pepper, then mix well and let it marinate for about 15 minutes.
Turn on the stove on high heat, wait until the pan is hot, add 1 tablespoon of unsalted butter, when the butter melts, add the shrimp and squid and stir-fry for about 5 minutes, then turn off the heat.
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Making the salad dressing
Add 2 tablespoons of sugar, 2 tablespoons of rice vinegar, and 3/2 tablespoons of fish sauce into a bowl, stir well until the ingredients dissolve, then add 1 tablespoon of minced garlic and 1 tablespoon of minced chili to complete.
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Mixing the salad
Add the sprouts and carrots into a large bowl, gently mix well, then add the shrimp and squid on top, drizzle the salad dressing evenly. You can add a little mayonnaise to make the dish creamier.
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Final Product
Thus, the shrimp and squid sprout salad is complete. The salad is fresh, visually appealing, with perfectly cooked seafood that is tender and firm, crunchy carrots and sprouts, along with a rich dressing that is very enticing.
2. Mushroom Sprout Salad
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Preparation
25 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Mushroom Sprout Salad Serves 2
Sprouts 150 gr Celery 1 stalk White Lingzhi Mushroom 150 gr Vegetarian Ribs 5 pieces Chili 1 teaspoon (finely chopped) Onion 1 bulb (cut into small wedges) Spring Onion 3 tablespoons (finely chopped) Cooking Oil 515 ml Vegetarian Seasoning 3/2 teaspoons Common Spices a little (sugar/ salt/ ground pepper/ monosodium glutamate) Coconut Water 1 tablespoon Lime Juice 1 tablespoon Rice Vinegar 1 teaspoon Vegetarian Oyster Sauce 1/2 tablespoon Soy Sauce 3 tablespoons
How to choose fresh and delicious white reishi mushrooms
- You should choose white reishi mushrooms that are ivory in color, still maintaining their crisp freshness; these are the good mushrooms.
- Fresh and delicious white reishi mushrooms will have a distinctive aroma, with the parts from the stem and body of the mushroom firmly attached to each other, not separated.
- Avoid purchasing white reishi mushrooms that show signs of bruising, starting to ooze slime, as these may be mushrooms that have been stored for too long and are gradually deteriorating.
How to prepare Bean Sprout Salad with Mushrooms
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Prepare the ingredients
With 1 celery stalk after purchasing, wash it clean with water and then cut it diagonally into small slices. Next, soak the celery in a mixture of vinegar and sugar consisting of 1 teaspoon of rice vinegar and 1 teaspoon of sugar for 7 – 10 minutes.
Then, wash 150g of white reishi mushrooms clean, and cut off the mushroom roots.
Additionally, soak 5 pieces of vegetarian spare ribs in water until they expand, then drain the water, tear each piece into small bits, and season with 1/2 teaspoon of vegetarian seasoning.
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Sauté the mushrooms
Turn on the stove, add 1 tablespoon of cooking oil to the pan, add 3 tablespoons of minced scallions to sauté until fragrant, then take out 2 tablespoons of sautéed scallion oil to make the salad dressing.
Add the white reishi mushrooms and 1 diced onion along with 1/3 teaspoon of monosodium glutamate, 1/2 teaspoon of vegetarian seasoning, 1/2 tablespoon of vegetarian oyster sauce, 1 tablespoon of coconut water, and 1/4 teaspoon of ground pepper to the pan, then stir-fry evenly for 5 minutes.
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Make the salad dressing
Turn on the stove, add 3 tablespoons of soy sauce, 3 tablespoons of sugar, 1 tablespoon of sugar, 1/3 teaspoon of monosodium glutamate, 1/3 teaspoon of salt to the pan, stir well until the seasonings dissolve, then turn off the stove.
Add to the dressing mixture 2 tablespoons of sautéed scallion oil, 1 tablespoon of lime juice, and 1 teaspoon of minced chili, then stir well.
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Mix the salad
Layer the ingredients in a large bowl including bean sprouts, celery, chili, vegetarian spare ribs, mushrooms, and sautéed onions, add 1 teaspoon of sesame, and finally drizzle the salad dressing evenly over it to complete.
Tip: To maintain the crunchiness of the vegetables, let the ingredients cool completely before mixing the salad!
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Final product
So the second salad – bean sprout mushroom salad is complete. The crunchy texture of the vegetarian spare ribs combined with the delicious sweetness of the sautéed mushrooms, the fresh crunch of the bean sprouts, blended with the sweet and sour taste of the salad dressing is very appealing and delicious.
How to choose fresh and delicious bean sprouts
- Fresh and delicious bean sprouts will be small in size, with stems that have a very light green color, darkening as they grow leaves.
- If you grow bean sprouts yourself, usually after about a week of care, you can harvest and process them; do not harvest bean sprouts too early or too late.
- Do not choose bean sprouts that have roots growing out from the base, leaves that have turned yellow, or stems that are unusually thick and shiny.
Above are 2 ways to have an attractive, delicious bean sprout salad that is very simple to make at home. Wishing you success in making it and enjoying more delicious dishes with your family!
*Refer to images and recipes from the YouTube channel Delicious Dishes Every Day
