Crab Meat and Rocket Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
6
- For the salad
- 3.333 cups Crabmeat (cooked)
- 3 Tbsps freshly grated Coconut
- 6 scallions
- 1 chili pepper
- 1 tsp freshly grated ginger
- ½ Cucumber
- 3 Tbsps chopped mint
- 1 Tbsp chopped cilantro
- 1 Red onion
- 8 Kaffir lime leaves
- 2 handfuls Arugula
- For the dressing
- ⅜ cup Lime juice
- ⅜ cup white wine vinegar
- 2 Tbsps Fish sauce
- 2 Tbsps sugar
- 1 tsp sesame oil
- 2 Tbsps olive oil
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot mit Deckel, 1 Kitchen scale, 1 weiter Pot mit Deckel, 8 Toothpicks, 1 Tablespoon, 1 Slotted spoon
Preparation steps
1.
Peel and finely dice the two shallots, mix with the flour and fry in oil until crisp. Drain on absorbent kitchen paper.
2.
For the salad, flake the crabmeat and put into a bowl with the coconut. Wash, trim and finely chop the spring onions. Wash and finely chop the chilli. Peel the cucumber, halve lengthwise and remove the seeds. Grate the cucumber coarsely. Peel and thinly slice the onion. Chop the kaffir lime leaves very finely. Wash and sort the arugula and spin dry, then put into the bowl with all the prepared ingredients and the herbs.
3.
For the dressing, mix all the dressing ingredients and season to taste with salt and pepper. Mix with the salad and serve on plates (place a chef's ring on the plate, fill with salad and then carefully remove the ring). Serve scattered with the fried shallots.
