The Filipino Mango Kani Salad Recipe
12 pieces processed crabsticks (kani)
1 medium head iceberg lettuce, tom into bite-sized pieces
1 small cucumber, halved lengthwise, seeded and sliced thinly crosswise
3/4 cup Japanese mayonnaise (available in supermarkets or Japanese food shops) Salt to taste
3 pieces dried nori seaweed, cut into thin strips
1 tablespoon toniko (orange fish roe)
Cut kani into quarters lengthwise.
Arrange lettuce and cucumber in a bowL Put crabsticks on top.
Mix mayonnaise and salt. Put swirls of this dressing onto lettuce-cucumberkani mixture.
Arrange strips of'nori on top of whole salad. Sprinkle with toniko. Chill and serve cold.
|Filipino Mango Kani Salad Recipe|