Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Watch Sam Choy's Kitchen, Saturdays at 6:30pm on News 8.
Airdate: June 17, 2000
CRISPY SNOW CRAB WON TON SALAD WITH MICRO GREENS
3 ounces Snow crab
1/4 cup Onions, chopped
1/4 cup Celery, chopped
Salt & Pepper
1 teaspoon Parmesan Cheese
2 teaspoons Mustard
Juice of 1/2 Lemon
6 Won Ton Wrappers
1/4 pound Micro Greens
1/2 pound Grilled Vegetables
4 Cherry Tomatoes, halved
3 cups Balsamic Vinegar, reduced by 3/4
Chiso Oil: 6 pieces Chiso leaves
1 teaspoon Garlic, minced
1 cup Salad Oil
In a mixing bowl, make filling by combining crab, onions, celery, salt, pepper, Parmesan cheese, mustard and lemon juice. Mix well. Place a small mound of the crab mixture in the center of the wonton wrapper. Wrap by folding over and sealing edges with a light film of water. Deep fry until golden brown. In a large salad bowl, add greens, grilled vegetables, balsamic vinegar and chiso oil. Toss lightly and season with salt and pepper to taste. Top salad with crab wontons and serve.
wasabi SESAME PRESSED AHI
ON A CHILLED TAEGU SOBA SALAD
8 ounces Ahi Steak
Salt & Pepper
2 tablespoons wasabi Paste
3 tablespoons Sesame Seeds
1 package Soba Noodles, cooked
1 ounce Tomato, julienne
1 ounce Cucumber, julienne
1/4 ounce Green Onions, chiffonade (cut in thin slivers)
Dressing: 1 cup soy sauce
1 cup Sugar
1 cup Mirin
1 tablespoon Dashi
1 teaspoon Ginger
Balsamic Vinegar Reduced
Season Ahi with salt & pepper. Spread a thin layer of wasabi paste on the top and bottom of the Ahi. Press sesame seeds onto all sides of the fish and sear outsides in a wok pan that is lightly coated with salad oil. Place soba noodles in a large bowl. Add tomatoes, cucumbers, green onions and dressing (adjusting the amount of balsamic vinegar to taste). Toss lightly. Transfer to a serving plate and top with sliced seared sesame
Ahi.
Watch Sam Choy's Kitchen, Saturdays at 6:30pm on News 8.
|
