domingo, 27 de enero de 2008


2 Tbs. Granulated Sugar
6 Tbs. Thai Kitchen Fish Sauce
1/3 Cup Fresh Lime Juice
8 Oz. Cooked Scallops
3 Tbs. Thai Kitchen Spicy Thai Chili Sauce (Or Sriracha Hot Sauce)
1 Sliced Small Red Onion
1/4 Fresh Mint Leaves
1/4 Cup Fresh Cilantro
Iceberg Or Romaine Lettuce
6 Thin Slices Galanga Or Regular Chinese Ginger
1 Thinly Sliced Cucumber
2 Minced Cloves Pickled Garlic

Dissolve Sugar In Fish Sauce And Lime Juice. Add Remaining Ingredients
And Toss With Liquid Mixture. TASTE AND ADJUST. Serve On A Bed Of Lettuce.

By Chef,Javier Rocca Atzenweiler

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