Hot dog with crab and chuka salad
1 serving
25 minutes
Crab and chuka salad hot dog is an exquisite blend of seafood and traditional street food inspired by Pan-Asian cuisine. Tender crab meat and juicy tiger shrimp cooked with egg and cream create a rich and delicate sausage texture. Fresh chuka salad with napa cabbage and glass noodles, infused with sesame oil, adds a crunchy and spicy note. The slightly toasted hot dog bun soaked in spicy sauce harmoniously brings all the flavors together. The heat of chili pepper, aroma of cilantro, and sesame seeds complete the composition, turning this hot dog into a true gastronomic find. It is perfect for lovers of exotic flavors and those wanting to try street food in a completely new, refined way.
1
Chop crab meat and tiger shrimp, mix with egg and cream, form a sausage and fry. Prepare a salad separately. Cut napa cabbage, mix with chuka seaweed and boiled funchose. Dress the salad with sesame oil.
- Crab meat: 15 g
- Tiger prawns: 50 g
- Chicken egg: 0.5 piece
- Cream: 5 g
- Napa cabbage (pak choi type): 15 g
- Chuka wakame salad: 15 g
- Glass (cellophane) noodles: 15 g
- Sesame oil: 5 ml
2
Cut and heat the hot dog bun. Place a sausage inside, then add salad. Top with spicy sauce and garnish with chili slices, sesame seeds, and cilantro.
- Hot dog bun: 1 piece
- Chili pepper: 2 g
- Sesame seeds: 1 g
- Cilantro: 2 g