This re­fresh­ing, Ja­panese-in­spired salad makes a quick ap­pe­tiser or a light lunch – and you can eat it with chop­sticks!

Simply Her (Singapore) - - Cover Reads - BY LIM TSIAO HUI

Crab­stick salad

Serves 1


4 chilled crab sticks, shred­ded 100g tako (oc­to­pus) sashimi,

thinly sliced

1 small Ja­panese cu­cum­ber,

juli­enned 4 cherry toma­toes, quar­tered 2 tbsp Ja­panese may­on­naise 1 tbsp ebiko (prawn roe)


1 Toss to­gether the crab sticks, tako, Ja­panese cu­cum­ber, cherry toma­toes and may­on­naise un­til the in­gre­di­ents are well coated.

2 Top with the ebiko and serve.

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