Recipe of Award-winning CRAB SALAD (Asma Rujak)

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The ingredients needed to make CRAB SALAD (Asma Rujak):

1. Get 1 block fried tofu
2. Make ready 1 cucumber, deseeded and cut to desired sizes
3. Take 1 bengkoang yam/jicama, sliced
4. Prepare 1/2 pineapple, cut into small pieces
5. Make ready 3 crabs (small crabs)
6. Get 1 clove garlic, roughly chopped
7. Take 1 lemon
8. Make ready PEANUT SAUCE
9. Take 100 g peanuts, fried and crushed
10. Make ready 250 ml water
11. Prepare 3 pcs curly red chili
12. Take 5 pcs red chili (bird's eye chili)
13. Make ready 2 cloves garlic
14. Take 1 1/2 tsp salt
15. Prepare 1 tsp sugar
16. Make ready BAKWAN
17. Take 150 g flour
18. Get 1 egg
19. Take 100 ml broth
20. Prepare 1 potato, cut into small squares
21. Get 1/2 medium carrot, cut into small cubes
22. Prepare 2 onions, thinly sliced
23. Prepare 1 clove garlic, roughly chopped
24. Make ready 1 stalk spring onion
25. Make ready 2 stalk celery
26. Take to taste Water and salt
27. Take Cooking oil

Instructions to make CRAB SALAD (Asma Rujak):

1. Clean the crabs, split into two and then coat with lemon juice to remove the fishy smell and let stand.
2. BAKWAN : Heat oil. Add sliced onion. After softened, then add garlic and then celery.
3. When fragrant, add the carrots and potatoes. Add salt to taste and bouillon. After half cooked, remove and set aside.
4. Mix the flour with ingredients that you sautéed earlier. Then add boiled water. Add the eggs and then stir until smooth and add salt. Once the dough is ready, then fry until cooked. Set aside the finished bakwan.
5. Saute garlic until fragrant, put in crabs. Add water and cook until done. Remove and set aside.
6. Mix all seasoning sauces and puree. Add bengkoang yam/jicama, pineapple and cucumber and mix well.
7. Place the salad on the plate along with tofu and bakwan. Add crab.

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