The best sea food salad I’ve ever tasted…
I am very picky when it comes to salad and salad has always been my last choice. When I make salad at home I make sure to hide the greens with delicious toppings so that I can forget the fact that I am having a salad. Last week, I made a sea food topping for the salad. I had bought a bag of sea food mix which contained shrimp, mussels, squid and calamari. All these are my all time favorite sea food. If only I had crab meat in my fridge, it would have been the perfect sea food mix.
I stir fried the sea food and made an orange sauce. Then combined the stir fried sea food with the sauce along with some veggies and topped this on the greens. Each and every mouthful of this salad was an “Aha! moment”.
Orange Sea food Salad
Ingredients:
- Sea Food mix (shrimp, squid, calamari and mussel)- 4 cups
- All purpose flour- 1/4 cup
- Chili powder- 1 tsp
- Ground pepper- 1/2 tsp
- Salt- to taste
- Oil to stir fry- 4-5 tbsp
- Carrots, cut thin lengthwise- 1 large
- Celery, cut thin lengthwise- 2 stalks
For making sauce:
- Orange juice, fresh or canned- 3/4 cup
- Soy sauce, low sodium- 2 tbsp
- Ginger, minced- 2 tsp
- Lemon grass, chopped (use fresh or dried)- 1 tbsp
- Corn starch- 1 tbsp
- Cold water- 4tbsp, to dissolve the corn starch
For salad:
- I used lettuce and spinach
- Freshly grated or thinly cut orange peel- 1 tsp or 5-6 strands to sprinkle over the salad
Instruction
- Wash the sea food mix under running water and pat dry using paper towel.
- Combine the all purpose flour, chili powder, ground pepper and salt together in a bowl.
- Sprinkle the flour mix over the sea food and coat it evenly.
- You could also put the flour mix in a large plastic bag, add the sea food and shake, coating it evenly with the flour.
- Heat a wok or non-stick skillet over medium heat, add the oil to the skillet.
- When the oil turns hot, add the sea food mix coated with the flour and stir fry it till it turns golden brown and well cooked.
- Transfer the fried sea food on to a platter lined with paper towel.
- Stir fry the carrots and celery in the same wok or skillet till the veggies turn tender.
- In a bowl, combine together the orange juice, soy sauce, minced ginger and lemon grass.
- When the veggies have turned tender, pour the orange sauce over it and let come to a slight boil.
- Dissolve the corn starch in cold water and pour it over the sauce.
- Immediately stir the veggies and sauce together, the sauce will start to thicken.
- If the mixture is too thick you could add little water to thin it down.
- Add the stir fried sea food into the skillet and combine everything well.
- When the sauce has coated well over the sea food, remove the skillet from the stove.
- Place the greens: lettuce and spinach on a plate and top the greens with the sea food mixture.
- Sprinkle the freshly grated or thinly cut orange peel over the salad.
- For a nice presentation you could even place some orange slices and an orange rose.
Tips:
- You could try this with chicken as well.
Orange Sea Food Salad
Ingredients
- Sea Food mix (shrimp, squid, calamari and mussel)- 4 cups
- All purpose flour- ¼ cup
- Chili powder- 1 tsp
- Ground pepper- ½ tsp
- Salt- to taste
- Oil to stir fry- 4-5 tbsp
- Carrots, cut thin lengthwise- 1 large
- Celery, cut thin lengthwise- 2 stalks
For making sauce
- Orange juice, fresh or canned- ¾ cup
- Soy sauce, low sodium- 2 tbsp
- Ginger, minced- 2 tsp
- Lemon grass, chopped (use fresh or dried)- 1 tbsp
- Corn starch- 1 tbsp
- Cold water- 4tbsp, to dissolve the corn starch
For salad
- I used lettuce and spinach
- Freshly grated or thinly cut orange peel- 1 tsp or 5-6 strands to sprinkle over the salad
Instructions
- Wash the sea food mix under running water and pat dry using paper towel.
- Combine the all purpose flour, chili powder, ground pepper and salt together in a bowl.
- Sprinkle the flour mix over the sea food and coat it evenly.
- You could also put the flour mix in a large plastic bag, add the sea food and shake, coating it evenly with the flour.
- Heat a wok or non-stick skillet over medium heat, add the oil to the skillet.
- When the oil turns hot, add the sea food mix coated with the flour and stir fry it till it turns golden brown and well cooked.
- Transfer the fried sea food on to a platter lined with paper towel.
- Stir fry the carrots and celery in the same wok or skillet till the veggies turn tender.
- In a bowl, combine together the orange juice, soy sauce, minced ginger and lemon grass.
- When the veggies have turned tender, pour the orange sauce over it and let come to a slight boil.
- Dissolve the corn starch in cold water and pour it over the sauce.
- Immediately stir the veggies and sauce together, the sauce will start to thicken.
- If the mixture is too thick you could add little water to thin it down.
- Add the stir fried sea food into the skillet and combine everything well.
- When the sauce has coated well over the sea food, remove the skillet from the stove.
- Place the greens: lettuce and spinach on a plate and top the greens with the sea food mixture.
- Sprinkle the freshly grated or thinly cut orange peel over the salad.
- For a nice presentation you could even place some orange slices and an orange rose.
Notes
You could try this with chicken as well.
