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Print Recipe
Bean Salad with Pancakes and Shrimp Recipe
For lovers of beans, nuts and delicate salads. Due to the egg pancakes and thin slices, it does not seem heavy at all, however, this is a hearty salad, for my taste, quite worthy of a festive table. Help yourself!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Crab sticks as thinly as possible and along the fibers cut into strips. I insist in this recipe on a neat and thin cut, it will give the airiness of the salad.
    Crab sticks as thinly as possible and along the fibers cut into strips. I insist in this recipe on a neat and thin cut, it will give the airiness of the salad.
  2. Put the beans in a colander and rinse with cold water to dry. Cut the onion as thinly as possible into half-rings. Chop the greens to your taste. Shrimp boil, cool.
    Put the beans in a colander and rinse with cold water to dry. Cut the onion as thinly as possible into half-rings. Chop the greens to your taste. Shrimp boil, cool.
  3. Boil the carrots for 20 minutes until almost ready, already cooled, cut like 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, already cooled, cut like 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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