Fruit and Seafood Salad (s3)

Fruit and Seafood Salad

This is the invention of a Japanese chef, a friend of mine. He actually convinced me that melon (cantaloupe/honeydew… not watermelon) will get along when married with mayonnaise. Believe it or not… they are. So I take liberty to improve it. Here it goes

Ingredients
* Melon. Ripe and sweet preferable.
* Nata de coco. Drained
* Pineapple (fresh – peeled, washed and/canned – drained and) diced
* Shrimp (Small. The one that sized around your little finger)
* Fresh: peeled, deveined and boiled
* Frozen: thawed
* Crabsticks. Prefer the small chippies type. If you can only find the normal long one, make 1cm slices
* Ebiko or Tobiko (shrimp roe or flying fish roe. Available in sashimi counters or Japanese specialty shops)
* Mayonnaise (I prefer using Kraft™ brand. For Singapore readers, choose the one made in Philippines (Dark blue label). MasterFoods’ Real Mayonnaise works as well)

Method:

Put everything in a huge salad bowl and toss it. Enjoy!

Cons

PS: the ones in bold are essential ingredients. The rests are optional. I don’t put how much you need for every ingredient. Just put it considerably… as much as you like. But try to keep them balanced.