| Ingredients: salad |
2 Haas avocados, peeled, pitted and sliced
3 C Napa cabbage, chiffonade
1/2 C fresh mango, diced
1/4 C miso dressing
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| Method: crayfish mixture |
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Place all ingredients in a small stainless steel bowl.
Mix together & chill.
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| Ingredients: miso dressing |
1 C miso
1 C orange juice
1/2 bunch cilantro
2 T pickled ginger
to taste sesame seeds
to taste salt & pepper
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| To Finish |
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Place a 3" hollow round mold on a round plate.
Place sliced avocado evenly in bottom of mold.
Mix Napa cabbage and mango with miso dressing
and pack on top of avocado.
Top with crayfish mixture and mash down firmly.
Gently remove mold.
Sprinkle plate with sesame seeds.
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| Ingredients: sesame wonton triangles |
1 pkg wonton skins
2 eggs, cracked into a bowl & slightly beaten
2 C mixed black & white sesame seeds
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| Method: sesame wonton triangles |
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Cut wonton skins into triangles.
Dip each triangle into egg (coating both sides) & dip each
triangle into sesame seeds (coating both sides).
Deep fry individually & drain on paper towels.
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