Crab Salad,Coconut & Butter Shrimp, Siaine Lolo’i #cooking #tonga #polynesians #crabsalad #mukbang

Welcome to the channel and introduction to the crab salad recipe.

Prepare green plantains by using a butter knife to separate the skin from the meat.

Cut off any black spots on the plantains and cut them in half.

Chop cilantro and cucumbers, removing the skin from the cucumbers for the salad.

Cut the seeds out of the tomatoes to avoid excess liquid in the salad.

Heat oil in a pan and chop yellow onion to sauté until translucent.

Add minced garlic to the onions in the pan and sauté until fragrant.

Add raw shrimp to the pan, noting they are still frozen, and then add cooked shrimp to warm it up.

Add unsalted butter to the shrimp mixture to create a sauce.

Add coconut milk to the shrimp mixture and let it cook briefly.

Season the shrimp with garlic pepper, garlic powder, Old Bay seasoning, paprika, cayenne pepper, and black pepper.

Remove the shrimp from heat once cooked and taste for seasoning.

In a bowl, add shredded lettuce and break crab meat into pieces instead of shredding it.

Add chopped vegetables (peppers, tomatoes, green onions, cilantro, cucumbers) to the bowl with crab meat.

Add two packets of ranch dressing to the bowl and mix well.

Add approximately three cups of mayonnaise to the salad and mix thoroughly with gloves to ensure even coverage.

Finally, add the chopped green onions to the salad and mix again.

Equipment Needed

Dietary

Allergens