ANCHORAGE, Alaska — Seafood Fusion
Ingredients:
2 – Coconut Milk 19 oz cans
2 T – Ginger, peeled, sliced
4 Stalks – Lemon grass, cut 1 in., crushed*
8 Ea – Lime Leaves, torn in half*
¼ Cup – Fish Sauce*
2 T - Sugar
½ T – Sambal Paste*
2 T – Fresh Lime Juice
8 Ea – Fresh Mussels, bearded
12 Ea – Shrimp won tons (recipe follows)
1 Ea – Roma tomato diced at service
¼ Cup – Chopped cilantro at service
*Available at all Asian markets
Procedure:
1. Combine first eight ingredients and bring to a slow simmer, thin as needed with chicken stock.
2. Add mussels and cook mussels and cook just until open.
3. Poach wontons in lightly salted boiling water for 3 minutes.
4. Place 2 wontons and 2 mussels and diced cilantro and tomato evenly into 4 bowls.
5. Ladle broth over wontons and serve immediately.
Shrimp Wontons
Ingredients:
8 oz – Raw shrimp, peeled
1 t – Minced ginger
1 T – Minced green onion
1 T – Chopped garlic
1 T – Fish sauce
1 T – Chopped cilantro
1 t – Sambal Paste
8 Ea – Wonton skins
1 – Raw egg for sealing
