Sea Bottom Salad

1. 1 Peeled shrimppack 400 g ≈ $8.50 100 g
2. 2 Squid tubespack 500 g ≈ $8.00 95 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Crab stickspack 200 g ≈ $2.80 35 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Mayonnaise 16 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the squid² in boiling salted water for 2–3 minutes until opaque, then cool and slice into thin strips.

2. Hard-boil the eggs³ for 10 minutes, cool, peel¹, and slice into thin strips.

3. Cook the shrimp in boiling salted water for 3 minutes until pink, then cool.

4. Slice the crabsticks⁴ into thin strips.

5. Thinly slice the onion⁵ into half-rings and blanch in boiling water.

6. Combine all ingredients, season with salt and pepper, and toss with mayonnaise.

7. Chill in the fridge for 30 minutes before serving.