Greek Seafood Salad
This refreshing salad is a gastronomic delight. Here is a Malaysian twist to a tasty and pretty salad. Bon Appetite!
Serves
Cooking Time
Cuisine
Greek
Main Ingredients
- 300g prawns, shell removed (save the shell)
- 200g squid
- 200g red snapper, cut into cubes
For the poaching liquid
- 6 cups water
- 1 sliced inion
- 2 tbsp maggi ikan bilis granules
- shells from prawns
- 10 pcs crushed black peppercorn
- 1 bay leaves
- 1 parsley stalk
For the dressing
- 1 cup olive oil
- ¼ cup red wine vinegar
- 1 garlic minced
- Salt and fresh black pepper
- 1 tsp oregano
Salad garnishes
- 10 pcs black olives
- 1 pc red pepper sliced
- 1 pc green
- 1 red onion sliced thinly
- 1 lemon sliced
Instructions
- Dry the cleaned crab shells.
- Combine all the remaining ingredients except oil.
- Stuff the filling mixture into crab shell.
- Place in a steamer for 20 minutes or until filling is cooked.
- Remove the crab shells from the steamer.
- Heat oil in a wok or deep skillet to 180 °C.
- Dip each crab shell into the beaten egg.
- Deep fry until golden brown.
