La Jolla stacks are a layer upon layer of fruits and veggies and then tops off the tower with a handful of fresh crab or prawn meat. A final drizzle of make-ahead ginger dressing gives this piled high stack a punch of far eastern flavour.
So grab your knife and get ready to slice and dice your way to an impressive dish.
Ingredients
2 Tablespoons minced fresh ginger1 Tablespoon sugar
6 Tablespoons lime juice
1 Tablespoon minced garlic
¼ cup water
1 cup pea shoots
1 cup diced Roma tomatoes
1 cup thinly sliced cucumber
1 cup diced red onion
1 cup diced Rockmelon
1 cup diced avocado
1 cup fresh crab meat ( Fresh or canned)
2 Cups of Prawns
Directions
Prepare the dressing by whisking together the ginger, sugar, lime juice, garlic and water. Refrigerate the dressing overnight.
Now here I have chosen to cook the prawns myself in a little lime juice in a hot frying pan, so they are fresh and slightly brown.
Dice all the ingredients up, prawns can stay whole, crab meat with naturally fall apart.
Assemble each of the four prawn & crab stacks by tightly layering together in a mold one fourth of each of the pea shoots, tomatoes, cucumbers, prawns, rock melon, crab meat, avocado and finish off with a whole prawn (If you don't have a mold, you can use any hollowed-out aluminum can or circular bottle).
Press down on the top layer while slowly removing the mold to reveal the freestanding crab stack. Repeat with the remaining ingredients to form a total of four crab stacks.
Drizzle the crab stacks with the ginger-lime dressing and serve.
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