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| ASIAN SEAFOOD MARTINI |
| 4 Servings |
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| INGREDIENTS FOR JICAMA SALAD: |
1 Jicama
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1 T Combined Mint and Cilantro, chopped
2 T Orange Juice
1/4 t Salt
1/4 t Cayenne Pepper
Juice of 1/2 Lemon
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| INGREDIENTS FOR ASIAN VINAIGRETTE: |
1/4 c Canola Oil
2 t Sesame Oil
2 t Toasted Sesame Seeds
1 t Ginger, chopped
1 T Mint, chopped
1 T Cilantro, chopped
1 T Sugar
2 T Rice Wine Vinegar
2 T Orange Juice
1 T Lime Juice
1 t Salt
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| METHOD: |
| Julienne peppers and jicama in small strips.
Add mint and cilantro.
Toss and refrigerate. |
| METHOD FOR ASIAN VINAIGRETTE: |
| Combine above ingredients and refrigerate for one hour. |
| TO ASSEMBLE: |
| Use 4 large martini glasses.
Place 1/4 of the jicama salad in bottom of each martini glass.
Then place 1 tablespoon jumbo lump crabmeat, 3 jumbo
shrimp with tails on (boiled and deveined), and 1 tablespoon
chopped lobster tail meat.
Spoon 2 tablespoons of Asian vinaigrette over seafood.
Garnish martini with a lime wedge on martini glass rim,
sliced avocado, sliced tomato, 2 Belgian endive leaves and 1
sprig cilantro.
Serve “up”well chilled with a pair of chopsticks. |
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