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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1095 Calories from Fat 581

% Daily Value*

Total Fat 67 g102.6%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 456.1 mg152%

Sodium 3310.7 mg137.9%

Total Carbohydrates 44 g14.6%

Dietary Fiber 12.1 g48.2%

Sugars 14.8 g

Protein 80 g161%

Vitamin A 448.3% Vitamin C 635.1%

Calcium 77.7% Iron 65.6%

*Based on a 2000 Calorie diet

Chinese Seafood Salad Recipe