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Oriental seafood salad

Serve as a starter to a Chinese-style meal it makes 6 servings. Follow salad with a main course of stir-fried vegetables with beef or pork strips and a bowl of rice. Shred some of the leftover Chinese leaves and add to the vegetables.
Alternatively, serve this refreshing salad with fried prawn crackers available from many large supermarkets.

ingredients

serves 6
250 g (9 oz) beansprouts
4 spring onions, chopped
1 celery stalk, finely sliced
1 red pepper, deseeded and cut into 5 mm (1/4 inch) strips (optional)
100 g (4 oz) peeled prawns, defrosted if frozen
175 g (6 oz) can crabmeat, drained and flaked
6 Chinese leaves or lettuce leaves
spring onion tassels, to garnish

dressing

150 g (5 oz) natural yoghurt
6 tablespoons thick bottled mayonnaise
finely grated zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon ground ginger
salt and freshly ground black pepper

method

1. Combine the beansprouts, spring onions and celery in a bowl with the red pepper, if using.

2. Make the dressing: put the yoghurt in a bowl with the mayonnaise, lemon zest and juice and ginger. Mix together and season with salt and pepper to taste.

3. Add the dressing to the beansprouts mixture and toss to coat well, then fold the prawns and crabmeat into the salad. Cover with cling film and refrigerate the salad for about 15-30 minutes.

4. Arrange the Chinese leaves on a serving plate and spoon the salad on top. Garnish with spring onion tassels and serve at once.

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