Crabstick Sandwich with Simple Salad and a side of BBQ Potato Chips

CRABSTICK SALAD:
1. Choose a good brand of crabstick and shred at least 10 pieces. Make sure to remove excess water by squeezing but don't crush the shredded crabstick.
2. Season with 1 tsp salt, ½ tsp pepper, ½ tsp sugar, juice from ½ lemon and add ½ cup Japanese mayo (Kewpie).
3. Make sure that the mixture is just coated and not dripping wet. Place in the ref to cool.

SANDWICH:
1. Toast several pieces of white bread.
2. Construct the sandwich by layering summer crisp lettuce, 2 sliced Roma tomatoes, 3 white onion rings, the crabstick mixture and 2 slices of cucumber between two slices of toasted white bread.
3. Cut on the bias for presentation.

SIDE SALAD:
1. Shred several summer crisp lettuce, slices of Roma tomatoes, cucumbers and onions rings.
2. Season with salt and pepper.
3. Drizzle some Japanese Mayonnaise of top.

BBQ CHIPS:
1. Use a mandolin to slice into thin chips 4 medium potatoes.
2. Marinate the potato slices in fresh milk for 20 minutes.
3. Mix in a bowl 1 cup flour, 1 tsp salt, 1 tsp pepper and 2 tsp BBQ spice.
4. Drain the potatoes and toss in the flour mixture. Shake off excess coating.
5. Deep fry in oil until crunchy.

To serve, arrange on the plate by placing the sandwich on a plate and set on the side salad and BBQ chips.