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Beth Bean Fox-Ebert
Minilobster rolls with seaweed salad
Small rolls with homemade mayonnaise with wasabi, crayfish and seaweed salad.
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Ingredients
Directions
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Preheat the oven to 180 ° C and bake the rolls according to the instructions on the package.
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For the mayonnaise, mix the egg whites and rice vinegar in a tall cup and mix with the hand blender into a smooth sauce.
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Pour in the sesame and sunflower oil drop by drop and mix with the hand blender.
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Add the wasabi and mix briefly. Season with salt and pepper.
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Mix the mayonnaise with the crayfish just before serving.
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Remove the buns from the oven and cut open from the top (just like a hot dog bun). Fill the sandwiches with the seaweed salad and the crayfish.
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Nutrition
165Calories
Sodium17% DV400mg
Fat14% DV9g
Protein10% DV5g
Carbs5% DV15g
Fiber60% DV15g
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