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Salad with crab DOCG

Step-by-Step Cooking Instructions
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.
Ingredients
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