with Shrimp Tempura and Ripe Mango and Orange Sauce
Courtesy of Executive Chef David Burke
24 pretzel sticks
2 oz. crab meat
2 pc. shrimp (skewered)
1 sprig chives
1 sprig chervil
2 oz. mango-orange sauce
2 pc. chives (long)
1. Line up pretzel sticks then fill with crab meat; wrap
with long chives.
2. Fry along with the tempura shrimp (2)
3. Place on plate and garnish with chive, chervil, and
mango/orange sauce.
2 oz. mango
1 oz. orange juice
3/4 extra virgin olive oil
1/4 rice wine vinegar
Blend all ingredients in blender until smooth.
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