Crispy Seafood Salad

Crispy Seafood Salad
Crispy Seafood Salad
This is a Japanese-inspired appetizer recipe I used along with two other teammates during an in-school cooking competition. The judges loved it, especially the sauces we used which were both intense enough to tickle your palate, but are not so overpowering in terms of flavor.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 4
seafood japanese white meat free tree nut free nut free contains gluten red meat free contains fish contains dairy contains eggs contains honey deep fry pescatarian
  • 1 tbsp honey
  • 1/2 cup ketchup
  • 1 tsp lemon juice
  • 1 cup breadcrumbs
  • 1 tsp iodized salt
  • 1 shallot minced
  • 1 tbsp worcestershire sauce
  • 1 cup mayo
  • 1 tbsp lemon juice
  • ingredients for the salad:
  • 1 c cabbage shredded
  • 1 cup carrots shredded
  • 1 c cilantro chopped
  • 1 c parsley chopped
  • 1 cup cucumber
  • 1 cup cottage cheese diced
  • 1 lb shrimp chopped
  • 180 g king mackarel (tanigue)
  • 3 tbsp mayonnaise (up to 4 tbsp)
  • 1 dash pepper
  • 1 lb crabsticks
  • 2 nori sheets
  • 1 c all purpose flour
  • 2 c milk
  • 1 cup oil for deep frying
  • ingredients for the mango mustard sauce:
  • 0.25 tsp. mustard
  • 3 tbsp mango nectar
  • 2 tbsp slurry
  • ingredients for the asado barbecue sauce:
  • 0.25 c vinegar
  • 0.25 c brown sugar packed
  • 1 tbsp soy sauce
  • 1 tbsp prepared mustard
  • 1 tsp anise seeds
  • 1 tsp garlic powder
  • 1 tbsp canola or other mild vegetable oil
  • Carbohydrate 131.773718744621 g
  • Cholesterol 223.325 mg
  • Fat 59.6889919799062 g
  • Fiber 6.43714613215708 g
  • Protein 56.1846101993358 g
  • Saturated Fat 8.84875633060552 g
  • Serving Size 1 1 Serving (808g)
  • Sodium 3704.00541021543 mg
  • Sugar 125.336572612464 g
  • Trans Fat 3.98259615846564 g
  • Calories 1281 calories

For the salad: Combine cabbage, carrots, cilantro, parsley, cucumber, shallot, cottage cheese, shrimp, tanigue flakes, in a salad spinner or bowl. Toss in mayonnaise, lemon juice, salt and pepper. Set aside. Lay the nori (shiny-side down) on sushi mat and lightly pat on salad on bottom half of nori, 1/2-inch thick. Align crab sticks on top of salad. Roll, moisten end to seal and let rest. Repeat the process using the remaining nori sheet and two slices of bread. Before frying, cover the rolls with flour and dip to egg-milk mixture. After dipping it in egg and milk, coat the salad rolls with the breadcrumbs. Heat the oil around 320 degrees and deep-fry the rolls in the frying oil to a golden color for 2-3 minutes. Keep turning them in oil until you get the golden color. Drain the excess oil by placing rolls on paper towels. Serve the fried rolls with your choices of dipping sauces. For the sauces Mango Mustard Sauce Procedure: Combine all ingredients in a bowl. Simmer to thicken. Asado Barbecue Sauce Mix all ingredients together and simmer for about 5 minutes to blend flavors and to thicken.