Rice Crab Stick Salad


  1. 250 gms Indonesia Crab Sticks
  2. 190 gms rice
  3. 150 gms sweet corn 
  4. ½ cup dill pickles 
  5. 200 gms mayonnaise 
  6. 200 gms sour cream
  7. 3 eggs, boiled
  8. 1 small onion, optional
  9. 1 teaspoon salt
  10. 1 teaspoon pepper


  1. Start off with cooking the rice and hard-boiling the eggs.
  2. Meanwhile open a can of sweetcorn and drain the juice. Cut the crab sticks, dill pickles and onions (optional) into small pieces. Throw these in a large serving bowl.
  3. Add cooked and cooled rice (rinse it under cold water) and peeled eggs that you have either smashed with a spoon or finely chopped. Mix everything with a wooden spoon.
  4. In a small bowl, combine the mayo, sour cream, salt and pepper and pour this over the salad. Mix until well combined.
  5. Chill in the fridge overnight before serving.

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