APPETIZERS AND CANAPÉS

SURIMI PATÉ

WITH SHRIMP AND MUSSELS Shrimp and Mussels

KITCHEN: EAST ASIA

• 250 g Vima Crab Sticks
• 150 g camarón precocido vanamei Vima
• 150 g Vima Peeled Pre-Cooked Mussels
• 250 g Cream Cheese
• 100 g Vima Mayonnaise
• 2 Fresh Hen Eggs
• 100 g Red Onion
• 50 g Vima Pickles
• 5 g Vima Mustard
• 10 g Vima Anchovies in Oil
• 2 g Fresh Parsley
• 1 g Fine Table Salt

Pre-preparation

• Cook the egg and grate it finely.
• Finely chop the anchovies, pickles, parsley, and red onion.
• Thaw and process the shrimp, mussels, and crab sticks in a food processor

Preparation

• Combine all the ingredients and mix well. This is a very simple dip that works well for a quick and healthy appetizer.
• Serve it with fried cassava bread, garlic-toasted bread, or fill baked tartlet shells with it.
•  

Crispy Beet Paper

• Brush the rice paper with the juice obtained from blending the beetroot
• Dehydrate by completely drying it out, then fry in hot oil. Set aside.

• It can be prepared in advance and stored in the refrigerator for 3 to 6 days, but without adding onion, as it would overpower the other ingredients.
• Ideal for giving kids different and very nutritious sandwich spreads
• Rich in protein, calcium, zinc, iodine, potassium, and magnesium.

KEYWORDS: SHRIMP. MUSSELS, SURIMI