Very delicate and beautiful seafood salad. Its design depends on your imagination.
It is necessary
- - 250 ml low-fat sour cream;
- - 300 g of carrots;
- - 2 pcs. onions;
- - 4 things. chicken eggs;
- - 1 PC. a can of canned beans;
- - 250 g of crab sticks;
- - 200 g of peeled shrimp;
- - 50 g of caviar or caviar snack;
- - 2 pcs. banks of seaweed;
- - 50 ml of vegetable oil;
- - 20 g of parsley;
- - salt to taste.
Instructions
Step 1
In warm running water, wash the carrots, peel, remove the leaves and root tip. Grate the peeled carrots on a fine grater. Rinse the onion well in cold water, peel, dry and cut into small pieces. Heat vegetable oil in a skillet and fry, stirring constantly, until golden brown. Add grated carrots to the fried onions and simmer for three to five minutes. Remove from heat and cool by transferring to another dish.
Step 2
Take peeled shrimp and boil them for five minutes in salted water, remove and cool. Leave one half to decorate the salad, finely chop the other. Defrost the crab sticks and chop finely. Hard-boiled chicken eggs in lightly salted water, remove and cool. Chop finely.
Step 3
Take a large wide salad bowl or cup in which you are going to serve a snack and put in thin layers first carrots and onions, then a layer of eggs, sprinkle with sour cream and salt a little. Next, lay out the canned beans, after draining the juice from it. Put seaweed and shrimps on top of the beans, again a little sour cream, crab sticks, sour cream.
Step 4
Finally, gently brush the top of the salad with sour cream. Arrange the shrimps and garnish with caviar or caviar appetizer, fresh parsley.
