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Raw material:

10 Thai shrimps, 2 papayas

Seasoning:

80g of Chubang iced plum sauce, 25g of Chubang banquet cooking wine, 5g of salt

Production Method:

1. Season the Thai shrimps to taste (5 grams of salt, 25 grams of Chubang Banquet cooking wine), then add water and set aside;

2. Remove the seeds from the papaya and cut into thin slices with a knife;

3. Spread the plastic wrap and stack the five pieces of papaya skin downwards, place the shrimp on top, lift the four corners of the plastic wrap with your hands and wrap them tightly.

4. After placing on the plate, pour the Chubang Ice Flower Plum Sauce.

Dishes Features: Sweet and sour, refreshing, smooth texture