five olives

What we need:

• 1/2 pound shrimp
• 150 g Beijing Cabbage
• 100 g canned/fresh soybean sprouts
• 4 tablespoon soy sauce
• 3-4 Lolo Rosso leaves
• 1 tomato
• 1 cucumber
• 2 tablespoon sesame seed
• dill weed
• parsley

Seasoning

• 1 tablespoon spices
• 1 tablespoon white vine
• 1/2 teaspoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sugar
• salt
• pepper

Cooking Instructions:

1. Boil soybean sprouts with soy sauce and wait until cool.
2. Break off Lolo Rosso and Beijing cabbage leaves
3. Cut tomatoes and cucumbers into thin pieces.
4. Arrange shrimps, salad mix, tomatoes and cucumbers pieces in layers.
5. Mix all the ingredients for the sauce, pour on the salad.
6. Sprinkle with sesame seeds, dill and parsley.

Serve 3
Cooking time: 15 minutes