Recipe Categories : | Abalone
| All Seafood | Curry
| Hot & Spicy | Mango
| MAIN INDEX |
Makes : 48
- 12 abalone
- 12 wonton wrappers
each cut into 4 squares
- vegetable oil
- ¼ cup of
- ¼ cup of
- 2 tbsp chopped
- ¼ stalk
of lemon grass cut into ½" pieces
- 1 tbsp fresh lime
- 1 mango, diced
into small cubes
- ¼ cup of
- ¾ tspn of
Thai green curry paste
- 1 small white onion
- 3 tbsp butter
Preparation and Cooking Instructions :
- In skillet, sauté
diced onion until soft. Add coconut cream; lime juice, curry paste,
currants, lemon grass and cilantro. Simmer for 20 minutes. Fold in mayonnaise.
- Prepare abalone
into medallions then slice into four square pieces. Remove lime leaf
and lemon grass from sauce.
- Preheat oven to
- Place wonton squares
on work surface, brush lightly with vegetable oil. Press each wonton
into miniature muffin cup, oiled side down. Bake until golden brown,
about 8 minutes. Cool completely in tins.
- Remove cups from
tins and store in airtight containers at room temperature.
- Sauté abalone
in butter and vegetable oil remove and place one piece of abalone into
wonton shell, spoon sauce on top of abalone, sprinkle diced mango on
top then garnish with fresh cilantro sprig.
& Shellfish by James Peterson
From Publishers Weekly:
Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly
organized guide to the preparation of seafood. The volume's four easily
cross-referenced parts begin with cooking techniques and recipes in "Finfish"
and "Shellfish." "Seafood in Other Guises" contains recipes for salads,
soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp
Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary"
includes tips for identifying and cooking more than 200 species. The impressive
range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel
with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored
Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic
Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut
Milk). Sidebars and boxes include tips for such things as taking the meat
from lobster shells and buying scallops or seasoned vinegar for sushi.
Charts for traditional ethnic dishes offer at-a-glance guides to ingredients,
flavors, enrichers and garnishes. Peterson's authoritative, informal prose
style blends well with the book's organization to make this volume a reference
sure to please amateur and professional cooks. Also included are a glossary,
source list and color photos.
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