Crab Meat and Rocket Salad

0
Average: 0 (0 votes)
(0 votes)
Crab Meat and Rocket Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
6
For the salad
3.333 cups Crabmeat (cooked)
3 tablespoons freshly grated Coconut
6 scallions
1 chile pepper
1 teaspoon freshly grated ginger
½ Cucumber
3 tablespoons chopped mint
1 tablespoon chopped cilantro
1 Red onion
8 Kaffir lime leaves
2 handfuls Arugula
In addition
2 shallots
1 tablespoon flour
2 tablespoons Oil
For the dressing
cup Lime juice
cup white wine vinegar
2 tablespoons Fish sauce
2 tablespoons sugar
1 teaspoon sesame oil
2 tablespoons olive oil
salt
freshly ground Black pepper
How healthy are the main ingredients?
CrabmeatCoconutgingerCucumbermintArugula
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.