Sunday, 15 March 2015

Pineapple Chilli Crab Stick Salad

Preparation Time : 10 minutes | Cooking Time : 15 minutes

Pineapple peeled - 1 medium
Fresh red chillies - 2
Crab sticks - 6
Roasted peanuts - 2 tbsp
Garlic cloves - 8-10
Ginger chopped -1 tsp
Salt to taste
Soya sauce - 2 tbsp
Sugar - 2 tbsp
Lemon juice - 1 tbsp
Green capsicums - 1/4
Cucumber - 1 medium
Spring onions with greens - 3
Sliced onions 2 tbsp
A few iceberg lettuce leaves

To make dressing
Pound garlic cloves, ginger, fresh red chillies and salt in a mortar with a pestle and put into a bowl. Add soya sauce, sugar and lemon juice and mix well.
Dice green capsicum. Slice unpeeled cucumber. Diagonally slice spring onions with little greens and put everything into another bowl. Quarter the pineapple, add to the second bowl. Diagonally slice crab sticks and add. Add sliced onions and the dressing and mix well. Add roasted peanuts and mix.

Roughly tear iceberg lettuce leaves and place them in a serving bowl. Put the salad on them and serve immediately.

Courtesy: Sanjeev Kapoor


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