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Recipes

Corn Salad with Surimi & Rice

By KACHEN
Corn Salad with Surimi & Rice

Corn Salad with Surimi & Rice

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 quail eggs
  • 100 g boiled rice, from the day before
  • 4 tbsp canned sweetcorn
  • 250 g Surimi
  • 2 tbsp olive oil
  • ½ lemon, juice
  • Salt
  • Pepper from the mill
  • 4 large Iceberg lettuce leaves
  • 4 tbsp fresh cream
  • Parsley, to garnish

Instructions

  1. Cook the quail eggs in boiling water for about 4 minutes until hard, drain and submerge in cold water. Leave to cool slightly, peel them carefully and cut them in half.
  2. Put the rice with the drained sweetcorn in a bowl.
  3. Cut the Surimi into pieces and mix with oil and lemon juice. Season with salt and pepper and mix well.
  4. Wash the lettuce leaves, shake them and fill them with the surimi mixture. Cover each leaf with two egg halves and add a little cream. Garnish with parsley and serve
KACHEN
KACHEN

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