Bean Sprout Cucumber And Crab Salad
|Fresh bean sprouts||3⁄4 Pound|
|Cucumber||1 Small (May Use 1/2 Large Sized)|
|White crab meat||1 Cup (16 tbs)|
|Light soy sauce||3 Tablespoon (Japanese)|
|Rice vinegar||3 Tablespoon (Japanese)|
|Cider vinegar||2 Tablespoon, mixed with 1 tablespoon water and 1 1/2 tablespoon granulated sugar|
|Granulated sugar||1 1⁄2 Tablespoon|
|Sunflower oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste (White / Black Colored)|
1 In a large saucepan, bring 9 cups water to a boil with 2 tbsp salt.
2 Rinse the bean sprouts.
3 Remove any green seed cases and any wilted sprouts.
4 Add to the boiling water and blanch for only 2-3 minutes.
5 Drain quickly and transfer to a colander to cool.
6 Rinse and dry the cucumber.
7 Cut off both the ends and cut the cucumber in half.
8 Using a very sharp vegetable knife, remove the skin in strips along with ¼ inch of flesh underneath. Discard the seed bearing section.
9 Shred the peeling and put them in a large bowl of iced water.
10 Chop the crabmeat coarsely.
11 In a large bowl, mix the crab meat with the bean sprouts and well drained cucumber strips.
12 Mix the ingredients with the tips of your fingers.
13 Cover and refrigerate for 1-1 1/2 hours.
14 Prepare the dressing just before serving, in a bowl, mix the vinegar with 2 pinches of salt and the soy sauce.
15 Using a small whisk beat in the oil, adding a little at a time so that it forms an emulsion.
16 Transfer the salad on individual serving dishes and sprinkle with the prepared dressing.
17 Serve at once.