Recipes provided by KHON Fox 2

CRAB & MANGO SALAD HANDROLL WITH A           CILANTRO THAI VINAIGRETTE

From the Kitchen of:  Sansei Seafood Restaurant & Sushi Bar      

8 oz. crab meat
4 oz. fresh mango
1 oz. fresh Kula (mesclun, exotic, mower) greens
4 1/2 sheets colored mamenori (soybean wrap)
8 oz. dry roasted peanuts
1 oz. cooked rice
2 oz. cilantro Thai vinaigrette (see recipe)
Cilantro Thai Vinaigrette
6 oz. rice vinegar
2 oz. sake
12 oz. sugar
1 oz. fish sauce
3/4 tsp. chopped garlic
1 tsp. sambal olek (garlic chili paste)
2 oz. cucumber, small thin slices
1/2 oz. cilantro, coarsely chopped
Burn alcohol off sake, add sugar till dissolved, place in a mixer with all liquid ingredients and garlic.  Mix and add cucumbers and cilantro.

Lay the mamenori with the short end close to you, in the closes 1/3, lay the greens, crab, peanuts and mango.  Dot the top with rice.  Using a sushi mat, roll lightly but firmly.  Cut half, place up right and sauce around the roll.

Crab Mix
1 lb. blue crab
1 lb. imitation crab
1 c. mayonnaise
Mix all ingredients thoroughly.


GARLIC SHRIMP, CRAB & CREAM CHEESE WONTON

From the Kitchen of:  Sansei Seafood Restaurant & Sushi Bar
 
12 pc. shrimp wontons
8 oz. mango coulis
4 oz. sweet Thai chai sauce
1 Tbs. chives, sliced
2 oz. beet curls
1 oz. chopped garlic in oil
1 Tbs. mixed herbs (tarragon, chives, cilantro)
Deep fry wontons.  Ina stainless steel bowl, toss wontons with chopped garlic in oil and herbs.  Place a small bundle of beet curls in the center of the plate.  Top with three wontons.  Drizzle the Thai chai sauce on the wontons.  Drizzle the mango coulis around the plate and on the wontons.  Garnish with fresh cilantro sprigs.

Shrimp Wonton
12 pc. wonton wrappers
12 pc. shrimp, 21/25, peeled & deveined
6 pc. king crab leg
4 oz. cream cheese
1 Tbs. chives, chervil & parsley
1 egg
salt & pepper to taste
Mix cream cheese, herbs, crabmeat and salt & pepper together and check seasoning.  Place wonton wrapper on table.  Place 1/3 oz. herb mixture on shrimp where its deveined.  Lay shrimp on its side, but in the middle on the wonton wrap.  Seal edges with egg and close wonton.  Repeat with all the shrimp and wonton skins.
Mango Coulis
4 oz. mango meat
1 Tbs. rice vinegar
1 Tbs. lemon juice
1 Tbs. mirin
6 oz. olive oil
salt & pepper to taste
Place all ingredients except for olive oil and salt & pepper in a blender and puree fine.  Slowly add olive oil till thickened.  Season  to taste with salt & pepper.


ESCARGOT WITH FRESH SPINACH, KULA ONIONS & PANCETTA

From the Kitchen of:  Sansei Seafood Restaurant & Sushi Bar
 
6 pc. escargot, washed, sautéed with garlic
1 Tbs. garlic, chopped
2 Tbs. unsalted butter
1 Tbs. pancetta, rough chopped & sweatted
1/8 c. onions, sliced & blanched
1 1/2 c. spinach, baby leaves
3/4 Tbs. olive oil
1 tsp. lemon juice
1 tsp. sweet Thai chili sauce
salt & pepper to taste

In a sauté pan, sweat escargot, garlic, butter and season with salt & pepper.  Cook till garlic almost starts caramelizing.  Add onion, Thai chili sauce and pancetta.  Cook till onions are heated through.  In the sauté pan, mix spinach, olive oil, lemon and salt & pepper.  Top the 3 slices of bread with the mixed  spinach salad.