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  • Asia style seafood and rice salad recipe

Asia style seafood and rice salad recipe

Posted on Dec 28th, 2021
by Matthew
Categories:
  • Recipes

Asia Style Seafood and Rice Salad recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • asia style
  • flavorful
  • Refreshing
  • rice salad
  • seafood

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Asia style seafood and rice salad recipe is a refreshing and flavorful dish that combines the best of both land and sea. Packed with a variety of seafood, such as shrimp, squid, and crab, it offers a delightful mix of textures and tastes. The addition of aromatic herbs, like cilantro and mint, adds a burst of freshness to the dish. With a tangy dressing made from lime juice, fish sauce, and soy sauce, this salad is the perfect balance of sweet, savory, and tangy flavors.

Keywords: Asia style, seafood, rice salad, refreshing, flavorful.

Asia style seafood and rice salad recipe details


By thesmartcookiecook.com
A recipe of Asia style seafood and rice salad recipe. Read more below.
Asia style seafood and rice salad recipe, recipe Rating: 4.7
Number of votes:119


Ingredients

250 g rice
100 g canned peas, drained
½ bunch(es) parsley, chopped
4 tbsp chives, chopped
salt and freshly ground black pepper
80 g canned sweet corn, drained
300 g cockles, cleaned
200 g shrimp, ready to cook
1 can(s) tuna
150 g mixed olives, pitted and sliced
125 ml dry white wine
8 tbsp soy sauce
2 tbsp sesame oil
4 tbsp white wine vinegar
500 ml water
2 tbsp butter
1  onion, chopped

Instructions

Cook the rice in salted water until tender. Fold in the peas.

In a saucepan, melt the butter and sautee the onion until lucent. Add the water and the wine. Season with salt and pepper. Add the cockles and cook until they are open. Strain through a colander but collect some of the cooking liquid. Shell the cockles and set aside.

Drain the tuna. In a bowl, mix together the soy sauce, vinegar and oil. Whisk in some of the cockle cooking liquid. Season to taste with salt and pepper. Add the tuna, corn, rice, cockles, parsley, chives and olives and toss well. Allow to soak for 30 minutes. Check seasoning and correct if necessary.

Boil the shrimps in water until pink and just done, then strain and chill in ice-cold water.

Serve the salad garnished with the shrimps.

Preparation time:

ca. 20 min

Cooking / Baking Time:
ca. 20 min

Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Asia style seafood and rice salad recipe

Recipe type: xarchivex

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  • asia style
  • flavorful
  • Refreshing
  • rice salad
  • seafood

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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