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Salad with crab DOCG
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.
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
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In addition to crab meat, crab sticks or peeled shrimp are also suitable for preparing this salad. You can add watercress or parsley to the dressing.
