This salad perfectly combines seafood with vegetables and other ingredients. Even those who are not a lover of seaweed will be able to appreciate the taste of this dish, as this product harmoniously fits into the overall range, giving only a light, pleasant touch.
It is necessary
- - 2-3 carcasses of unpeeled squid;
- - 16-20 tiger prawns in size 26/30 (fresh frozen, headless);
- - octopus tentacles or a whole carcass (~ 200 g);
- - 100-120 g of peeled mussels;
- - 1 tbsp. lemon juice;
- - 150 g fresh frozen tuna (in pieces);
- - 50-70 g of rice;
- - 2 pickled or pickled cucumbers;
- - 2 chicken eggs (can be replaced with 10 quail eggs);
- - 3 tbsp. canned seaweed;
- - 1 PC. carrots;
- - 2 cloves of garlic;
- - a few feathers of green onions;
- - 1 - 1½ tsp soy sauce;
- - salt (to taste);
- - black and / or allspice (to taste);
- - mayonnaise;
- - vegetable oil for frying (unrefined sunflower or olive oil)
Instructions
Step 1
Defrost all seafood.
Step 2
Soak rice in hot water for 30 minutes.
Step 3
Boil the carrots (in their "uniform") and eggs.
Step 4
Peel the squid carcasses and cut into thin strips 6-8 cm long.
Step 5
Remove the shells and legs of the shrimp. Use the sharp-edged tip of a knife to cut along the back and remove the intestine. Rinse and dry with a tissue.
Step 6
Wash the octopus, boil for 7-8 minutes. Cool, remove the skin and cut into small pieces.
Step 7
Rinse the mussels well, if necessary, remove the barbs that attach the mussels to the sink. Drizzle with lemon juice.
Step 8
Rinse the pieces of tuna, dry with a napkin. Season with salt and pepper.
Step 9
Pour vegetable oil into the pan, heat a little and put the garlic cloves, cut in half. Simmer for a few minutes so that the oil is saturated with aroma. Remove the garlic, heat the pan more.
Step 10
Fry shrimp in turn over medium heat (3-4 minutes), squid strips (3-4 minutes), mussels (5 minutes), pieces of tuna (2-3 minutes on each side). After frying, put everything in one common dish (salad bowl). Stir and cool.
Step 11
Rinse the rice well in several waters and boil until tender. Throw in a colander, cool. Do not overdo it: the rice should be crumbly.
Step 12
Peel the eggs and carrots, cut into cubes. Cut the seaweed into smaller pieces (usually long in jars).
Step 13
Cut pickled cucumbers into cubes or thin half rings. Wash green onions, chop finely.
Step 14
Put everything in a salad bowl, stir. Season the salad with mayonnaise. Add soy sauce, mix thoroughly again and refrigerate to steep (15-30 minutes).
Step 15
Garnish with fresh herbs and serve.
Bon Appetit!
