Juicy salads with crab sticks and Korean carrots. Recipes for salads with crab sticks and Korean carrots

Juicy salads with crab sticks and Korean carrots. Recipes for salads with crab sticks and Korean carrots

“Carrot-cha” - Korean carrot.

Salad of pickled carrots with spices, is popular as a separate dish, and as a component for the further preparation of snacks and hot dishes.

The recipe that came to us from the Korean national cuisine and underwent many changes, opened up a huge scope for culinary creativity to the hostesses.

Simple snack overgrown with many additional components.

Often, quite in the Korean spirit, it is combined with seafood, almost all of their range.

Since often the “carrot-cha” is purchased already finished, to simplify the process, other products in salads are also chosen in the form of semi-finished products. This, for example, crab rolls - convenient in processing, tasty, juicy products from the meat of marine life.

Salad with crab sticks and Korean carrots - general principles of cooking

• The main ingredient - rolls, in such salads are added in chopped or grated form.

• Depending on the recipe, they are cut into pieces, rings, stripes. You can, of course, ignore the recommendations and make cutting at your own discretion, but it is worth remembering that the smaller the pieces, the less palpable they taste in the overall “picture”.

• “Carrots-cha” is suitable for both purchased and home-made, before mixing with it remove excess moisture, slightly pressing hands.

• Carrots can be added without resorting to additional cutting, but if the strips are still too long, shorten them to the appropriate size.

• The sharpness of salads is regulated by mixing spicy and mild carrots; if the recipe implies a juicy dish, then this can be done with the help of marinade.

• In salads with crab sticks and Korean carrot, you can add fresh cucumbers, canned corn, boiled chicken eggs or chopped omelet.

• The main ingredients are harmoniously combined with seafood, such as squids and shrimps. • For filling, mayonnaise is mainly used, and the fat content of this product can be selected independently.

• For low-calorie snacks, mayonnaise sauce can be diluted with low-fat sour cream, or completely replaced with it.

“Presidential, Southern” - salad with crab sticks and Korean carrots, with corn and eggs


• 250 gr. crab prepared foods;

• “carrot-cha” - 250 gr .;

• three boiled eggs;

• half a can of sweet corn;

• one fresh cucumber;

• mayonnaise “European” or other, not less than 67% fat.

Cooking Method:

1. Finely chop the Korean carrot, cut the cucumber into short straws, and crab prepared foods into thin ringlets.

2. With boiled eggs, clean the shells and cut them into smaller pieces.

3. Combine the ground ingredients with canned corn and season with mayonnaise. Prick some sauce with a whisk and decorate the top with a chaotic pattern.

Salad with crab sticks and Korean carrots - “Original”


• thin crab sticks - 250 gr.;

• juicy, mild “carrot-cha” - a glass with a slide;

• three eggs;

• canned sweetcorn - 100 gr .;

• three small fresh cucumbers;

• a leek feather can be replaced with a green onion feather;

• half a small lemon;

• mayonnaise, low-calorie - 80 ml.

Cooking Method:

1. Cut the crab sticks in half, and then into straws, approximately as thick as carrot-cha strips.

2. With fresh cucumber, remove the peel and also chop the straw.

3. Chop or chop the “hard” eggs and shape the leek into half rings.

4. Put all the sliced ​​ingredients in a bowl, add the preserved marinated corn.

5. Squeeze the juice out of half a lemon and sprinkle the salad on it, mix.

6. Pour the mayonnaise and mix everything well again.

Salad with crab sticks and Korean carrot - “Ocean”


• crab meat sticks - 300 grams; • small shrimps, krill - 250 gr .;

• squid, small carcass - 250 gr .;

• “carrot-cha”, non-sharp - 130 grams;

• five chicken eggs;

• Medium-calorie mayonnaise, can be with a weak cheese or crab flavor.

Cooking Method:

1. First prepare the products to be heat treated. To do this, cut the squids into rings, boil a little salted water, dip the squids into it and cook for no more than one and a half minutes from boiling again. Watch the time carefully, otherwise the squids will digest and become “rubber”. In the meantime, boil the shrimps in ready-cooked dishes in a separate dish, add some water to the shrimp, and boil the eggs separately.

2. All boiled products should be cooled well before further use, and from squid and shrimp to remove excess moisture by drying them in a colander.

3. Now proceed to cutting. We clean the eggs, remove the yolks and cut the whites in a small straw. We leave the yolks whole, they can be decorated with salad on top.

4. Cut the sticks first across, and then along, and chop not large, as well as eggs.

5. Add squid, shrimp, eggs, Korean carrot, put two spoons of mayonnaise to start and mix. If necessary, add more sauce, but do not rush to salt, first remove the sample.

6. Put the salad in a serving dish and sprinkle it on top with egg yolk crumbs.

Salad with crab sticks and Korean carrots - “Raja”


• cooled crab semi-finished products - 200 gr .;

• juicy and spicy “carrot-cha” - 140 gr .;

• large eggs - 4 pcs .;

• three small slices of hot garlic;

• mayonnaise, 40%;

• two spoons of frozen butter (for dressing).

Cooking Method:

1. Grind the eggs, lightly salted, and fry a thin pancake out of the resulting egg mash. Cool and cut it into short, thin strips.

2. Also shape and crab rolls.

3. Combine the ground products with a carrot, add garlic pressed through the press, lightly salt. 4. Fill with oil, or, if desired, mayonnaise and let it brew for fifteen minutes.

Salad with crab sticks and Korean carrots - “Old Pagoda”


• half a fork of Peking cabbage - 350 grams;

• “carrot-cha” - 120 grams;

• 240 grams of chilled crab meat;

• jar of canned, soft, “sweet” corn;

• two small cucumbers;

• onion feathers;

• “Salad Provence” for refueling, 40% fat.

Cooking Method:

1. Peel, trying to get as thin as possible chips, Peking cabbage, salt it plentifully and several times take a little spoon with a spoon.

2. Cut the crab half-finished products along, then obliquely again, in small pieces and shift to cabbage.

3. Remove the skin from cucumbers, if you have young cucumbers - you do not need to do this. Cut each cucumber lengthwise, depending on its thickness, into 4-6 pieces, and chop them into thin strips. Send shredded cucumbers to cabbage mixed with chopsticks.

4. Add corn, carrots, finely chopped onion feathers and, putting a few spoons of sauce, mix.

Salad with crab sticks and Korean carrots - “Sea breeze”


• 200 gr. kelp (seaweed) with celery;

• cooled crab sticks - 130 g;

• 140 gr. Korean carrot-cha;

• fresh cucumbers, you can and greenhouse - 3 pcs .;

• 60 gr. high-quality olive oil (for refilling).

Cooking Method:

1. Laminaria (sea kale) mix with carrots. Add chopped fresh juicy cucumbers. If it is done too thinly or finely, the cucumbers will make a lot of juice and the appetizer will be wet.

2. Chilled crab prepared foods cut into large strips obliquely and shift them to the rest of the products.

3. Pour olive oil in small portions, as a dressing, stirring very carefully. Salt is necessary as needed, as carrots and sea kale are salty. Served exceptionally chilled.

Layered salad with crab sticks and Korean carrots - “Buffet”


• 150 gr. sweet canned corn and crab sticks;

• “carrot-cha”, non-sharp - 120 grams;

• 230 grams of Russian cheese;

• small sweet onion;

• non-flavored mayonnaise 55% fat.

Cooking Method:

1. A layer of finely chopped onion is lined on the bottom of the ice-cream bowl, and on top of it is a thick net of mayonnaise.

2. Lay a layer of carrot on the onion, if its strips are too long, cut them into pieces.

3. Top with a layer of crab semi-finished products and apply a mayonnaise net.

4. Lay the corn over the onions and rub the cheese on it.

5. Usually, the top of the salad is not coated with mayonnaise, but so that the cheese does not dry out, you can also moisten it with the sauce. Decorate the dish, lightly powdered with artificial caviar.

Salad with crab sticks and Korean carrot - “Lighthouse”


• 400 grams of crab, only high-quality, dense texture, sticks;

• fillet of red salted fish - 200 grams;

• Spicy “carrot-cha” - 300 grams;

• mayonnaise 72%, “European”.

Cooking Method:

1. Cut the “transparent” plates of the fillet of red, well-salted fish.

2. Rolls gently unwrap and, spreading the plates of fish on them, wrap the roll again. Put in the fridge for a quarter of an hour.

3. Then cut them into rings, no more than five millimeters thick and combine with a sharp carrot. “Carrot-cha” is pre-cut to a length of not more than 2 centimeters.

4. Add mayonnaise and mix gently without destroying the “rolls”.

“Merchant fur coat” - classic herring salad with crab sticks and Korean carrot


• 300 g carrots in Korean;

• 250 g Korean beetroot;

• 350 g of crab, cooled sticks;

• small carcass of herring, highly salted;

• mayonnaise 67%.

Cooking Method:

1. Carefully gut herring, remove skin from the fillet and separate it from the ridge and bones. Slice as small as possible. 2. “Rolls” unroll and put crushed herring on them in a thin even layer, wrap back and leave for half an hour.

3. While the rolls are “drawn”, evenly distribute Korean carrots along the bottom of the serving dish, without brine.

4. Spread the stuffed chopsticks into thin rings on top, but not all, leave a little for decoration. All plentifully pour mayonnaise.

5. Next, put the Korean beets, in the same layer as the carrots, and again blot them with mayonnaise.

6. From above lay out for decoration the set aside rings, filled with herring, and lightly sprinkle with finely grated crab rolls.

Salad with crab sticks and Korean carrots - tips and helpful tips

• Frozen crab sticks are not thawed in cold water, it is absorbed into the pulp, making it too watery, washing out juices from the product.

• When buying sticks, pay attention to their composition, surimi will be in the first place in high-quality semi-finished products - minced fish, from which, strictly speaking, crab sticks are prepared.

• Korean carrot should be dried before adding to other products, especially if it is supposed to be filled with mayonnaise. To do this, slightly squeezed carrots, shift into a colander and leave it for a while, the excess brine will drain.

• Fresh cucumbers added to a salad should not be cut too small, they will not feel well, but will fill the dish with their excess juice.

• Fill such salads before serving and small quantities, otherwise they will turn sour.

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