Crunchy chicory boats 3 x different: with a delicious surimi crab salad, with egg mousse and/or shrimp flavored in a vinaigrette. Great appetizers, try them yourself!
Cook Time 45 minutesmins
Total Time 45 minutesmins
Course Appetizers and Snacks
Cuisine Other
Servings 36appetizers
Calories 44kcal
Ingredients
Chicory with surimi crab salad
10mlwater
10mllemon juice
1tablespoon sugar
½red chili pepperwithout seeds, chopped in small pieces
150gramsfake surimi crab cut into small pieces
¼cucumber deseeded and finely chopped
cressgarnish optional
2chicory
Chicory boats with egg salad
3eggs hard boiled
2tablespoons mayonnaise
pinch paprika powder
3tablespoons yogurt
⅛teaspoon garlic powder
1teaspoon chives finely chopped
2chicory
Chicory boats with shrimps
½teaspoon harissa
1shallot finely chopped
3tablespoons olive oil
2tablespoons sherry vinegar
100gramsshrimps
2chicory
Instructions
Chicory boats with surimi crab
Put the water, lemon juice, sugar and peppers in a saucepan and heat it while stirring until the sugar is dissolved. Then turn the fire off and allow to cool to room temperature.
In a second bowl, mix the surimi and cucumber with the sauce.
Put 12 leaves of chicory before you and scoop some surimi crab salad on it.
Optional: Garnish with some cresh
Chicory boats with egg salad
Peel the eggs and mash them with a fork.
Mix the eggs with mayonnaise and paprika powder.
In a second bowl, mix the yogurt with the garlic powder and the chives.
Put the 12 leaves of chicory in front of you and spoon a teaspoon of egg mousse on top followed by a teaspoon of yogurt dressing.
Chicory boats with shrimp
Mix in a bowl of harissa, shalot, olive oil, vinegar and shrimp.
Put the 12 leaves of chicory before you and divide the shrimp over the chicory.