Provence Seafood Salad

Name: Provence Seafood Salad
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Octopus foot; 10 Prawns; 8 black olive; 15ml olive oil; 4g wasabi; 4g Horseradish Sauce; 2g black pepper powder; 10ml Lemon juice; Some salt; Some Cooking Wine

by Autumn to Maple Leaf Red

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

A nutritious and delicious meal does not take a lot of time.
This time I bring you a Provencal-style seafood salad that can be made delicious and tall in just 20 to 30 minutes.
Fresh and vigorous octopus feet. If you want to taste its original flavor, only after 30 seconds of blanching, accompanied by lemon, black olives, and mustard to remove the fishy and freshness, you can firmly hold you. Stomach, let your family enjoy the deliciousness, and appreciate your superb cooking skills.
Facing the fast pace of current life, we can eat a fast and nutritious meal without giving up the pursuit of quality of life. Let us enjoy the happiness of family reunion and delicious food after a busy day.

Provence Seafood Salad

1. Wash the octopus feet after they are taken out;

2. Cut into uniform size quickly;

3. Wash the prawns, peel them, and pick out the sand line;

4. After peeling all the prawns, add lemon juice and a little salt to marinate for 10 minutes;

5. Boil a pot of hot water and add a little salt;

6. Put the octopus foot pieces in;

7. Do not need too long, blanch for 30 seconds;

8. Remove quickly and drain the water;

9. Then add the marinated prawns;

10. Scald for 1 minute and then remove;

11. Put black olives in the container, pour olive oil and lemon juice;

12. Squeeze in mustard and horseradish sauce;

13. Add black pepper and salt;

14. Stir evenly to become a seasoning;

15. Pour the seasoning into the blanched octopus feet and prawns and mix well;

16. Smooth and delicious, strong and delicious~

Tips:
Fresh octopus needs to be frozen and preserved, and it is best to eat it in time for the best taste;
The time for blanching seafood should not be too long, especially the octopus feet. Cut them in moderately and blanch them for 30 seconds to remove them quickly, otherwise they will get old and affect the taste.
It is very suitable to mix with olive oil, black olives and green mustard. You can also choose different seasonings according to your preferences.