How to make Pineapple Chilli Crab Stick Salad -
Pineapple, fresh red chillies and crab sticks mixed with salad vegetables and dressing.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Crab Sticks
Cuisine : Fusion
Course : Salads
For more recipes related to Pineapple Chilli Crab Stick Salad checkout California Pistachio Pasta Salad, Grilled Fruits with Ginger Honey Dressing. You can also find more Salads recipes like Barley Corn Salad Mixed Vegetable Salad with Lemon Coriander Vinaigr Green salad Classic Greek Salad
Pineapple Chilli Crab Stick Salad Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Pineapple Chilli Crab Stick Salad Recipe
Pineapple peeled 1 medium
Crab Sticks 2
Crab sticks 6
Toasted and peeled peanuts 2 tablespoons
Garlic cloves 8-10
Ginger chopped 1 teaspoon
Salt to taste
Fish sauce 2 tablespoons
Sugar 2 tablespoons
Lemon juice 1 tablespoon
Green capsicums 1/4
Cucumber 1 medium
Spring onions with greens 3
Sliced onions 2 tablespoons
A few iceberg lettuce leaves
Method
Step 1
Crush peanuts. To make dressing, pound garlic cloves, ginger, fresh red chillies and salt in a mortar with a pestle and put into a bowl.
Step 2
Add fish sauce, sugar and lemon juice and mix well.
Step 3
Dice green capsicum. Halve vertically and horizontally slice unpeeled cucumber. Diagonally slice spring onions with little greens and put everything into another bowl.
Step 4
Quarter the pineapple, remove core and roughly slice diagonally and add to the second bowl.
Step 5
Diagonally slice crab sticks and add. Add sliced onions and the dressing and mix well.
Step 6
Add toasted peanuts and mix.
Step 7
Roughly tear iceberg lettuce leaves and place them in a serving bowl. Put the salad on them and serve immediately.
Nutrition Info
Calories : 662 Kcal
Carbohydrates : 120.7 gm
Protein : 20.4 gm
Fat : 11.2 gm
Other : Vitamin C- 203.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
