Greek Seafood Salad

This refreshing salad is a gastronomic delight. Here is a Malaysian twist to a tasty and pretty salad. Bon Appetite!
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Cooking Time

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


  1. Dry the cleaned crab shells.
  2. Combine all the remaining ingredients except oil.
  3. Stuff the filling mixture into crab shell.
  4. Place in a steamer for 20 minutes or until filling is cooked.
  5. Remove the crab shells from the steamer.
  6. Heat oil in a wok or deep skillet to 180 °C.
  7. Dip each crab shell into the beaten egg.
  8. Deep fry until golden brown.

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