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Chinese Seafood Salad

Fresh.n.Natural's picture
Chinese Seafood Salad is best when prepared just before consuming. This Chinese Seafood Salad has what it takes to sooth your palate. Happy cooking!
  Medium shrimp 1⁄2 Pound (In Shells, 230 Gram)
  Peanut oil/Salad oil 30 Milliliter (For Stir Frying, 2 Tablespoon)
  Chinese long beans 4 Ounce (120 Gram)
  Water chestnuts 120 Milliliter, sliced (1/2 Cup)
  Bell pepper 1 , cut into strips (Red Or Green)
  Black radish 60 Milliliter, shredded (1/4 Cup)
  Shredded chinese cabbage/Napa cabbage 480 Milliliter (2 Cups)
  Flaked cooked crabmeat 1⁄4 Pound (115 Gram)
  Red wine vinegar 60 Milliliter (1/4 Cup)
  Sesame oil/Peanut oil 30 Milliliter (2 Tablespoon)
  Soy sauce 30 Milliliter (2 Tablespoon)
  Water 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced

Cook shrimp by boiling in water about 3 minutes, until pink.
Remove shells and veins; rinse in cold water.
Trim ends of Chinese long beans; cut into 2-inch lengths.
Heat oil in wok or large skillet; add beans, water chestnuts and bell pepper; stir-fry for 3 minutes.
Add black radish, cabbage, crab and shrimp to wok; toss 1 minute.
Meanwhile, combine the remaining ingredients; toss with vegetables and seafood.

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Chinese Seafood Salad Recipe