Crab and Prawn Salad in Filo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 13.7 g | (14 %) | ||
| Fat | 3.66 g | (3 %) | ||
| Carbohydrates | 5.83 g | (4 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 0.42 g | (1 %) |
| Vitamin A | 63.63 mg | (7,954 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 1.32 mg | (11 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 4.48 mg | (37 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 39.13 μg | (13 %) | ||
| Pantothenic acid | 1.05 mg | (18 %) | ||
| Biotin | 0.01 μg | (0 %) | ||
| Vitamin B₁₂ | 4.63 μg | (154 %) | ||
| Vitamin C | 18.87 mg | (20 %) | ||
| Potassium | 218.31 mg | (5 %) | ||
| Calcium | 94.34 mg | (9 %) | ||
| Magnesium | 69.14 mg | (23 %) | ||
| Iron | 2.36 mg | (16 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.82 mg | (23 %) | ||
| Saturated fatty acids | 0.87 g | |||
| Cholesterol | 153.66 mg |
Ingredients
- Ingredients
- 1 Filo dough (fresh or frozen)
- 8 precooked peeled King prawn (peeled)
- 150 grams cooked Crabmeat (frozen or tinned)
- 1 pc peeled ginger
- 1 stalk Celery
- ½ yellow Bell pepper
- salt
- white peppers
- 1 tsp honey
- 4 Tbsps lemon juice
- white balsamic vinegar
- medium-hot Mustard
- 4 Tbsps Salmon caviar (or other caviar)
- melted butter (for brushing the filo)
- Celery (for garnish)
- Fresh herbs (for garnish)
Preparation steps
Thaw frozen filo and separate into sheets. With an 8 cm (approximately 3-inch) round cutter, cut the dough into 24 rounds. Place on a baking sheet lined with parchment and brush lightly with melted butter. Bake in an oven preheated to 180°C (approximately 350°F) until crisp and golden brown.
Rinse and trim the celery, cut in half lengthwise and cut into small dice. Rinse and trim the bell pepper and cut into small dice. Cut the prawns into bite-size pieces. Drain the crab meat and cut into pieces.
In a small saucepan, heat the honey with ginger gently over low for at least 10 minutes without boiling. Remove the ginger, then add the lemon juice and season the sauce with salt, white pepper, mustard and balsamic vinegar. Add the diced celery and pepper and let marinate for 10 minutes. Pour the sauce over the prawns and crab meat and stir together gently.
To serve, place 2 pieces of the baked filo on each plate, top with some of the crab and prawn mixture, and continue to build a stack, alternating filoo and seafood to make 3 layers. Finish with 2 more circles of filo. Spoon 1 tablespoon salmon caviar on top of each stack and garnish with celery green or fresh herbs. Serve immediately.
