In this salad seafood is perfectly combined with vegetables and other ingredients. Even those who aren't a fan of a sea cabbage as this product harmoniously fits into the general scale will be able to estimate taste of this dish, giving only a light, pleasant note.
It is required to you
- - 2-3 carcasses of the crude squid;
- - 16-20 tiger shrimps of 26/30 in size (fresh-frozen, brainless);
- - tentacles of an octopus or whole carcass (~ 200 g);
- - 100-120 g of the cleaned mussels;
- - 1 tablespoons of lemon juice;
- - 150 g of a fresh-frozen tuna (in pieces);
- - 50-70 g of rice;
- - 2 salty or pickled cucumbers;
- - 2 eggs (it is possible to replace with 10 pieces quail);
- - 3 tablespoons of a tinned sea cabbage;
- - 1 pieces of carrots;
- - 2 segments of garlic;
- - several feathers of green onions;
- - 1 - 1½ tsp of a soy-bean sauce;
- - salt (to taste);
- - black and/or allspice (to taste);
- - mayonnaise;
- - vegetable oil for frying (not refined sunflower or olive)
Instruction
1. Defreeze all seafood.
2. Wet rice in hot water for 30 min.
3. Boil carrots (in "uniform") and eggs.
4. Clean carcasses of squids and cut thin strips 6-8 cm long.
5. At shrimps remove armors and legs. Sharply ground tip of a knife make a cut along a back and remove a gut. Wash out and drain a napkin.
6. An octopus wash up, boil within 7-8 minutes. Cool, remove a skin and cut small pieces.
7. Well wash out mussels, if necessary remove small beards by which mussels are attached to a sink. Water with lemon juice.
8. Wash out pieces of a tuna, drain a napkin. Salt, pepper.
9. Pour in vegetable oil in a frying pan, heat a little and put the garlic segments cut in half. You weary several minutes what oil would become impregnated with aroma. Remove garlic, warm a frying pan stronger.
10. On average fire in turn fry shrimps (3-4 min.), strips of squids (3-4 min.), mussels (5 min.), pieces of a tuna (2-3 minutes from each party). After roasting spread everything in one general ware (salad bowl). Mix, cool.
11. Well wash out rice in several waters and boil until ready. Cast away on a colander, cool. Don't overdo: rice has to turn out friable.
12. Peel eggs and carrots, cut in cubes. Cut a sea cabbage more small (usually in banks it long).
13. Cut pickled cucumbers in cubes or thin half rings. Wash up green onions, small cut.
14. Lay out everything in a salad bowl, mix. Dress salad with mayonnaise. Add a soy-bean sauce, once again carefully mix and remove in the fridge what the dish would infuse (15-30 min.).
15. Decorate with fresh greens and give to a table. Bon appetit!