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Seafood

Seafood

Wakame Salad with Cucumber and Crabmeat

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Ingredients (Serves 4)
*2 cucumbers (180g)
*1/4 tsp salt
*100-120g (net) torn crabmeat
*25g (soaked 80g) salted wakame seaweed
*1 large knob ginger (45g) julienne
*5 tbsp squeezed shikwasa Okinawan lime juice (5-10 shikwasa)
*3 tbsp squeezed orange juice (1/2 orange)
*salt

1 Soak the salted wakame seaweed in water for about 10 minutes.
Drain the wakame and cut it into bite size pieces.

2 Slice the cucumbers into 3 millimeter sections.
Rub with a quarter-teaspoon of salt, and put them aside for 5 minutes.

3 Break up the crab meat into small pieces and cut the ginger into 3cm thin strips.

4 Add the shikwasa and orange juice to a bowl and season with some salt.

5 Squeeze out the excess water from the cucumbers
and put them in a bowl along with the wakame, crabmeat, and ginger.

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