Rice Crab Stick Salad

INGREDIENTS

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

INSTRUCTIONS

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.