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Coral Reef Salad with Crab Sticks
Instructions
I prepare all the ingredients on the worktop: I wash the vegetables thoroughly under cold water and remove the seeds and stalks from the peppers. I use peppers of different colours (red, yellow, green) – this creates a bright "coral" palette in the salad. I choose firm, meaty tomatoes without a watery centre, so the salad does not turn runny.
I prepare the spices for the piquant dressing: paprika (1 tsp) for a lovely red-orange "coral" colour and a sweet taste, dry mustard (1 tsp) for a sharp piquancy, and sea salt. You can add a pinch of chilli for heat or some dried dill for a sea aroma.
In a small bowl I combine the mayonnaise (100 g), garlic crushed through a press (1 clove) and all the prepared spices. The garlic boosts the flavour and the paprika gives the dressing its characteristic "coral" colour. I use good homemade mayonnaise or provençale – shop-bought mayonnaise with preservatives will spoil the taste.
I mix the dressing thoroughly until smooth and a lovely pink-orange colour. I let it rest for 10–15 minutes – in that time the garlic and spices open up and infuse the mayonnaise. Without resting, the flavour will be "raw" and the ingredients are noticeable separately.
I slice the red onion into thin half-rings, 2–3 mm, and pour over a marinade made from the juice of 1 lemon, 1 tsp sugar, ½ tsp salt and 100 ml boiling water. I leave it for 15 minutes – the lemon marinade removes the bitterness and gives a piquant sweet-and-sour note. I squeeze the onion out before adding it to the salad.
I cut the crab sticks (8 pcs) into thin strips, 3–5 mm – this cut works better in the "coral" concept than cubes. The strips imitate "seaweed" and give a nice texture to the salad. I use good-quality crab sticks – cheap ones crumble when cut and lose their shape.
I cut the bell peppers in two colours (red and yellow) into thin strips, 3–5 mm – the same size as the crab sticks. The different colours create a "coral" palette and a beautiful visual effect. Thin, even strips are the key to a beautiful presentation of this sea-themed salad.
I cut the tomatoes into thin strips, removing the watery flesh with the seeds – I keep only the meaty walls. Without removing the flesh, the salad will turn runny from the tomato juice and the dressing will be diluted. Strips from the tomato walls give the vegetables a red "coral" tint and a meaty taste.
I grate the hard cheese (150 g) on a grater for Korean-style carrots – you get long, thin strips that imitate "seaweed" in a coral reef. If you do not have such a grater, cut the cheese into thin strips with a sharp knife. Chill the cheese in the freezer for 30 minutes before grating – soft cheese smears and loses its shape.
I combine all the cut ingredients in a large bowl (crab sticks, peppers, tomatoes, onion, cheese) and add the dressing (not too much – leave a little for the final garnish). I mix gently, lifting from the bottom up 2–3 times, without crushing the vegetables. Over-mixing turns the salad into mush.
I place the salad in a culinary ring on a serving plate and press it down firmly with a spoon for a neat shape. I remove the ring and decorate the top with long strips of bell pepper in different colours – creating "fish" and "seaweed" on the coral reef.
I make the "coral" chips for the garnish: in a bowl I mix water (90 g), flour (10 g) and vegetable oil (40 g) until smooth. I pour it in a thin layer onto a dry, very hot pan – the batter will immediately start to bubble and dry into a lacy structure with porous "coral" holes.
When the chip has dried out completely and turned golden (about 3–5 minutes), I lift it off the pan with a spatula and let it cool. I break the cooled chip into irregular pieces – it is these broken "shards" that imitate real coral. I decorate the salad with the "coral" shards. The Coral Reef Salad with crab sticks is ready!
Tips
- 1
Use peppers in three different colours (red, yellow, green) – the salad will be brighter and more striking, like a real coral reef.
- 2
The dressing should rest for at least 10–15 minutes – the garlic and spices will open up and the flavour will become richer.
- 3
Make the "coral" chips just before serving – after an hour they soften from the moisture and lose their crunchy texture. I use a similar principle for Sunflower salad.
- 4
You can serve the salad in a clear glass bowl or in coconuts for an authentic sea theme – especially striking at summer parties.
FAQ
What can I use instead of crab sticks? +
Boiled prawns (200 g) work well – a more "gourmet" seafood option with a natural taste; boiled squid in rings (250 g) – a delicate seafood flavour; natural crab meat (if the budget allows) – premium class. Among budget options: crab meat (a semi-finished product), or lightly salted salmon/trout cut into small cubes. For a lean version (without seafood) – replace them with Korean-style carrots and tinned beans. Each substitution gives the salad its own character, while the basic "coral" concept is preserved.
Can I make it without the "coral" chips? +
Yes, but it is these chips that create the "coral reef" effect in the salad – without them the dish loses its signature visual touch. As an alternative, you can decorate it with coconut flakes (imitating sand), ready-made prawn crackers, croutons or rusks (crunch without the sea theme). But real "coral" chips made from batter are the most striking option for a themed presentation. They take literally 5 minutes to make from 3 simple ingredients – do not skip this step.
How long does the salad keep in the fridge? +
The finished, dressed salad keeps in the fridge for up to 6 hours in a tightly closed container. After 6 hours the crab sticks "release" water, the vegetables wilt and the dressing is diluted – the salad loses its freshness and shape. Ideally, serve it straight after assembling, or within 2–3 hours at most. Add the "coral" chips only before serving – when damp they lose their crunchy texture within 30–60 minutes. You can cut the vegetables and make the dressing separately in advance.
What to serve the salad with? +
It is ideal as a festive appetiser for a birthday, an anniversary or sea-themed parties. Other seafood snacks go well with it: prawn tartlets, a fish platter of salmon or trout, caviar sandwiches. For drinks – dry white wine (Riesling, Sauvignon Blanc), brut champagne, or a non-alcoholic mojito with mint and lime for the sea theme. You can serve it in portions in tall glasses or martini glasses – a "vertical" presentation of coral on the seabed. Striking for a buffet table.
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