Citylife / Chef's Special

  INGREDIENTS
18 large prawns with heads; 3 ripe mangos; 2 avocados firm but not hard like a rock; mixed lettuce: red and green leaf; spring onion; parsley; 20 ml passion fruit puree ( if can not find use sweet and sour sauce); salt and pepper; ponzu vinaigrette: 10ml lemon juice, 20ml soy sauce, 10ml rice wine vinegar,40 ml olive oil, 10ml sesame seed oil, 3 garlic clove crushed,  1 piece ginger sliced and crushed (mix all ingredients together and shake well before using)
  INGREDIENTS
  Wash lettuce in cold water and pat dry with paper towels
Slice spring onion into thin strips 2 mm x 2 mm x 5 cm
Pick parsley leaves from steams and wash like lettuce
Toss all three above ingredients together and refrigerate
Peel mango and slice off thin slices from the pit.
Do the same for the avocado
Arrange the mango and avocado like a fan on the plate
  Wash shrimp and peel of tail shells leaving the head on.
Toss shrimp with olive oil and salt and pepper and let sit.
Grill the prawns quickly at high heat until just white inside. Don't cook too long!
  Toss the lettuce mixture with the ponzu and pepper.
Sprinkle some ponzu on top of the avocado and mango fan.
Arrange the salad on top of the fan.
Place the shrimp around the salad and sprinkle with passion fruit puree.
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