Chinese Seafood Salad Recipe
Chinese Seafood Salad is best when prepared just before consuming. This Chinese Seafood Salad has what it takes to sooth your palate. Happy cooking!
Ingredients
| Medium shrimp | 1/2 Pound | |
| Peanut oil | 2 Tablespoon (For frying) | |
| Beans | 4 Ounce | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| 1 red or green bell pepper, cut into bite-size strips | ||
| Radish | 1/4 Cup (16 tbs), shredded | |
| Napa chinese cabbage | 2 Cup (16 tbs), shredded | |
| 1/4 lb (115 g) flaked cooked crabmeat, optional | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Sesame oil | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
Directions
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.
Cover.
Meanwhile, combine the remaining ingredients; toss with vegetables and seafood.
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.
Cover.
Meanwhile, combine the remaining ingredients; toss with vegetables and seafood.
Chef
