Monday, May 14, 2012

Crabstick and Corn Salad

This is a remake of a dish that I shared sometime back.

I love adding Tobiko (fish roe) as it gives the salad the extra crunch. I will use Ebiko (shrimp roe) if I can't get Tobibo. For those who are totally unable to get Tobiko or Ebiko, may like to try Cavier. It's a lot more saltier than Tobiko and Ebiko. So it might want to use it sparingly. Otherwise, just leave that out.

I'm going to list, as a guide, on the quantity of ingredients used here. You are free to adjust accordingly to your liking.

  • 5 Crab Stick or Imitation Snow Crab Legs, shredded
  • 1/2 Japanese Cucumber, seeds removed, julienne and soak in cold water for 2 mins
  • 4 tablespoon Whole Kernel Corn, steamed and cooled
  • 1 1/2 tablespoon Tobiko or Ebiko
  • Japanese Mayonnaise

How to do it:
  1. Drain cucumber and corn.
  2. Place all ingredients in a bowl, mine is in the order of cucumber, snow crab legs, corn and tobiko.
  3. Drizzle some mayonnaise and serve.

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