Sauteed seafood toast

Sauteed seafood toast
  • 4 Piece toast bread
  • 25 Dekagram (dkg) mix of seafoods (baby octopus, calamary, shrimp)
  • 1 Table spoon (tbsp) olive oil
  • 1 Table spoon (tbsp) balsamic vinegar
  • 1 Piece garlic cloves
  • 1 Piece spring onion to garnish
  • 3 Peck salt
  • 1 Peck black pepper

season: Whenever

occasion: 4Family

origin: Innovation



Warm appetizer sized toasts, topped with shrimp, octopus and calamary, are ideal for gatherings any time of year. This is ideal only for seafood funs. First sautee the seafoods on a tablespoon hot oil with salt and black pepper, cover it and toast for 5-8 minutes than sprinkle with balsamic vinegar and cook it for another 5 minutes until the cooking liquid evaporates (best on high degree). Toast the breads and rub with garlic both sides. Put them on a plate, and place the seafoods mixed on top of. Garnish with finely chopped spring onion or chives.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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