by Aliz Maganis
The dragon fruit, also known as the pitaya or pitahaya, is the fruit of a tropical cactus and a relative of the kiwi. It is also referred to as the nanetikka fruit and the strawberry pear – which refers to its appearance – a yellow, pink or red pear-shaped fruit with a creamy white or shocking pink fleshy interior with black seeds. It is strikingly beautiful with night blooming flowers as large as a foot - the largest among the cactus family. Its flavor is described as a combination of kiwi and pear.
- 6 medium shrimps, deveined shells removed, tails left intact
- 1 large dragon fruit
- 3 Tbsp Lee Kum Kee Chili Garlic Sauce
- 3 Tbsp of olive oil
- 1 Tbsp butter
- 1 tsp Lee Kum Kee Oyster Cooking Sauce
- ½ tsp honey
- 6 stalks of asparagus, trimmed
- 1 carrot, cut into sticks
- 1 red bell pepper, cut into sticks
- pinch of salt and pepper
1. Wash the dragon fruit. Cut into quarters, peel the skin. In a bowl, mash the dragon fruit until smooth, add 1 tbsp. honey. Chill. Set aside.
2. In a medium pot, blanch carrots, asparagus and bell pepper. Drain water, immediately place in a bowl and toss with a small small amount of olive oil. Spread out to cool.
3. In a bowl,season shrimps with salt and pepper. Then melt butter in a frying pan over medium heat. Add 1 tsp. Lee Kum Kee Kitchen Empress All Purpose Oyster Flavoured Cooking Sauce and 3 Tbsp. Lee Kum Kee Chili Garlic Sauce and Shrimps. Stir-fry shrimps until opaque.
4. To serve. Spoon puree into the shot glasses. Hook shrimps onto rims. Then, insert sticks of asparagus, carrot and bell pepper. Serve immediately.
2. In a medium pot, blanch carrots, asparagus and bell pepper. Drain water, immediately place in a bowl and toss with a small small amount of olive oil. Spread out to cool.
3. In a bowl,season shrimps with salt and pepper. Then melt butter in a frying pan over medium heat. Add 1 tsp. Lee Kum Kee Kitchen Empress All Purpose Oyster Flavoured Cooking Sauce and 3 Tbsp. Lee Kum Kee Chili Garlic Sauce and Shrimps. Stir-fry shrimps until opaque.
4. To serve. Spoon puree into the shot glasses. Hook shrimps onto rims. Then, insert sticks of asparagus, carrot and bell pepper. Serve immediately.
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