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 Bean Salad with Pancakes and Shrimp Recipe
For lovers of beans, nuts and delicate salads. Thanks to egg pancakes and thin slices, it does not seem heavy at all, but it is a hearty salad, to my taste, quite worthy of a festive table. Help yourself!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the crab sticks as thin as possible and along the fibers into strips. I insist in this recipe on a neat and thin slice, this will give the salad airiness.
    Cut the crab sticks as thin as possible and along the fibers into strips. I insist in this recipe on a neat and thin slice, this will give the salad airiness.
  2. Put the beans in a colander and rinse with cold water to dry them. Slice the onion as thinly as possible into half rings. Cut the greens to your liking. Boil the shrimp, cool it.
    Put the beans in a colander and rinse with cold water to dry them. Slice the onion as thinly as possible into half rings. Cut the greens to your liking. Boil the shrimp, cool it.
  3. Boil the carrots for 20 minutes until almost ready, cut the already cooled one in Korean. Fry the egg pancakes in a pancake pan and cut them into thin and long strips. Add the chopped herbs, mix all the ingredients.
    Boil the carrots for 20 minutes until almost ready, cut the already cooled one in Korean. Fry the egg pancakes in a pancake pan and cut them into thin and long strips. Add the chopped herbs, mix all the ingredients.
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