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Shrimp salad with crab sticks, corn and eggs

897

Kitchen European

Calorie content 108.3 kcal

Portions 6 port.

Cooking time 30 minutes.

Proteins * 6.6 gr.

Fats * 6.5 gr.

Carbohydrates* 6.8 g

Shrimp salad with crab sticks, corn and eggs

Content

There are a great many crab salads and every housewife has more than one recipe in her cookbook, I'm sure. I want to suggest my recipe for a salad with shrimp, crab sticks, corn and eggs. The salad is tender and juicy. Suitable for both a festive table and for every day.

Ingredients

Crab sticks 500 gr. Canned corn 1 can Egg 5 pieces. Fresh shrimps (cleansed) 15 pcs. Cucumbers 1 PC. Ground black pepper taste Salt taste Mayonnaise taste

Cooking process

Put the chicken eggs in a small saucepan, cover with cold water, and cook hard. Then cool and peel. Cut the crab sticks into cubes and place in a salad bowl. Cut the peeled chicken eggs into medium cubes and place in a salad bowl.

Wash the cucumbers thoroughly under running cool water, then dry on a kitchen towel or use paper towels, cut off the ends and cut into a medium cube, put in a salad bowl.

Open a can of canned corn and drain the liquid through a fine sieve. Then put the corn on the salad.

Pour cold water into a deep saucepan, put on medium heat and bring to a boil. Place the shrimp and boil in boiling water for 3-5 minutes. Then carefully put in cold water and clean from the shell and intestines.

Put the peeled shrimps in a salad, salt and add black pepper to taste. Season with mayonnaise and mix thoroughly. Rinse the parsley under running water and shake off excess moisture. Put the salad on portioned plates, garnish with parsley leaves.