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Sabtu, 21 September 2013

Crabstick and Corn Salad 蟹肉棒玉米沙拉





This is a remake of a dish that I shared sometime back.



I love adding Tobiko (fish roe) as it gives the salad the extra crunch. I will use Ebiko (shrimp roe) if I cant get Tobibo. For those who are totally unable to get Tobiko or Ebiko, may like to try Cavier. Its a lot more saltier than Tobiko and Ebiko. So it might want to use it sparingly. Otherwise, just leave that out.



Im going to list, as a guide, on the quantity of ingredients used here. You are free to adjust accordingly to your liking.




Ingredients:


  • 5 Crab Stick or Imitation Snow Crab Legs, shredded

  • 1/2 Japanese Cucumber, seeds removed, julienne and soak in cold water for 2 mins

  • 4 tablespoon Whole Kernel Corn, steamed and cooled

  • 1 1/2 tablespoon Tobiko or Ebiko

  • Japanese Mayonnaise






How to do it:


  1. Drain cucumber and corn.

  2. Place all ingredients in a bowl, mine is in the order of cucumber, snow crab legs, corn and tobiko.

  3. Drizzle some mayonnaise and serve.




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