Aqua menu "ASIA"

Appetiser: Seafood salad with pak choi and grapefruit

Ingredients for 4 persons:

2 limes, 2 cloves garlic, 2 red onions, 2 dsp sunflower oil, 1 dsp sugar, 1 dsp Thai red curry paste, 1 dsp fish sauce, salt, 1 grapefruit, 250 g pak choi, 700 ml Brita- filtered water, 2 star anis, 1 organic lemon, 8 small squid, about 500 g mussels, 8 unpeeled prawns, heads removed

Method:

1. Rinse limes and finely grate peel. Squeeze out juice. Peel garlic and onions. Dice garlic very finely, slice onions into thin rings. Mix lime juice and zest, garlic, 2 dsp sunflower oil, sugar, curry paste and fish sauce and season with salt.
   
   
2. Remove peel and pith from grapefruit and cut out segments from inside the skin. Save any juice and add about 3 dsp to the dressing.
   
   
3. Rinse pak choi and cut in half. Bring 700 ml BRITA-filtered water to the boil and season with star anis, the lemon juice and salt. Blanche pak choi in this for 2 minutes then rinse off in cold water. Allow to drain.
   
   
4. Clean small squid and mussels and rinse off shells. Peel prawns and remove any guts. Add prawns, mussels and squid to the boiling water and simmer for around 5 minutes with a lid on. Drain.
   
   
5. Mix the warm prawns, mussels and squid with the dressing, grapefruit, onion rings and pak choi. Arrange and serve.