- 10 shrimp, U-16-20's (16 to 20 shrimp per pound)
- 6 sea scallops, U-10's (10 sea scallops per pound)
- 10 ounces sea bass fillet
- 1 yellow bell pepper, julienned
- 1 red bell pepper, julienned
- 3 cups shiitake mushrooms, julienned
- 1 cup green onion, diced
- 1 cup cilantro, chopped
- 2 ounces garlic, minced
- 2 ounces ginger, minced
- 4 tablespoons oyster sauce
- 4 tablespoons sesame oil
- 2 boxes kataifi (finely shredded filo dough)
SWEET AND SPICY MANGO SAUCE:
- 1 cup orange juice
- 1/2 cup lemon juice
- 1 fresh mango, chopped
- 1/4 cup Lingham's chili sauce
- 1 cup sugar
- 1/2 cup distilled white vinegar
- 2 ounces ginger, chopped
- 1 stalk lemon grass, white part only, minced
- 1/2 cup cornstarch mixed with cold water to make a slurry
Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through.
To make the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
- 1/2 pound crabmeat, picked
- 4 stalks minced lemon grass, white part only
- 4 eggs
- 1/2 cup heavy cream
- 1 tablespoon sliced green scallions
- Salt and white pepper to taste
- 1 package frozen puff pastry
- Mix crabmeat, lemon grass, eggs, cream, scallions
Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature.
Line a plate with iceberg lettuce and place tartlets on top.