Salad with crab DOCG

Ingredients

• vegetable oil 10 ml
• Kikkoman sauce 25 ml
• fresh cucumbers 20 g
• lettuce Korn 5 g
• Ruccola salad 5 g
• white sesame 2 g
• cherry tomatoes 20 g
• crab phalanx 50 g
• avocado purple 50 g
• fresh dill 3 g
• boiled potatoes 20 g
• lemon juice 5 ml
• coconut milk 10 ml

Cooking

Step 1

Punch boiled potatoes, coconut milk, lemon juice and soy sauce (5 g) with a blender until a homogeneous sweet and sour sauce is obtained.

Step 2

Fry the crab phalanx in vegetable oil for 30 seconds, add Kikkoman sauce (20 g) and remove from heat.

Step 3

Finely chop the cucumbers, cut the tomatoes into 4 parts, and cut the avocado into cubes. Toss chopped ingredients with lettuce leaves and top with coconut milk based dressing.

Step 4

Cut the crab phalanx into pieces and spread on top of the salad. Sprinkle with sesame seeds and garnish with dill.