seafood red curry

PROCEDURE

From the wok section fried 2 pcs of squid ball

Fried 2 pcs of spring roll.

(Place on the grill the octopus brashed in advance with sichuan oil)

Warm up the red curry sauce and balance it it with fish sauce and at last minute herbs and half of a lime suqeezed in,add the mussels.

Cook 2 prawns in a pan with butter and smashed garlic clove,seasoning salt and pepper.Finish it up with lemon zest on top and a touch of lime.

Plate it in the round main plate:

At the bottom goes the sauce,then nicely the other parts of seafood,garnish with dill,pickled lemon and chimichurri (on the top of the octopus).

Rice goes in the bowl with ‘ears’sprinkled of yellow coconut flakes,papaya garnished with extra dressing an spicy caramelized peanuts in the salad plate and roti in the high round plate.

NOTE:we will add the octopus in the rnr as well as soon as we remove the skewers and we start with the pork belly and watermelon.


INGREDIENTS

  • Red curry sauce

  • 2 prawn(2rnr,2funky)

  • 12 pcs of Mussels(6rnr,8 funky)

  • 2 pcs octopus(only for funky)

  • 2 Calamari cake

  • 2 Spring roll(small size)

  • Dill

  • Pickled Lemon

  • Chimichurri

  • Roti

  • Rice(yellow coconut flakes)

  • Papaya salad

DESCRIPTION FOR CUSTOMERS

Name of the dish:

exact words waiter will announce the dish

FOCUS POINTS FOR CUSTOMERS

Most interesting things about the dish (Provenience main ingredients and/or How to eat it…)

ALLERGENS

Fish,Shellfish,