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Chinese Seafood Salad Recipe
|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|
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 mg
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
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.