Amuse with honey pak choi, coriander prawns and salmon cakes

Name: Amuse with honey pak choi, coriander prawns and salmon cakes
Ingredients: 3 el honey; 400 gr sliced pak choi; Sesame seeds; 3 el Chinese cooking wine; 750 gr raw shrimp; 3 el Oyster sauce; 0.5 items finely sliced red chili; 2 el Fresh lime juice; Fresh coriander; fresh mint leaves; 2 tl Sesame oil; 500 gr salmon fillet without skin; 1 el fresh grated ginger; 1 items Protein; 3 el fresh chopped chervil; 1 tl Wasabi powder; 3 el Rice flour

Let us amuse you with this delicious dish. Serve, for example, as an amuse-bouche.

Ingredients

3tbsphoney

400gsliced pak choi

Sesame seeds

3tbspChinese cooking wine

3tbspOyster sauce

750graw shrimp

0.5itemsfinely sliced red chili

2tbspFresh lime juice

Fresh coriander

fresh mint leaves

2tspSesame oil

500gsalmon fillet without skin

1tbspfresh grated ginger

1itemsProtein

3tbspfresh chopped chervil

1tspWasabi powder

3tbspRice flour

Preparation

Blanch the bok choy for 30 seconds and cool on ice.
Mix honey, wine, and oyster sauce and reduce slightly over low heat.
Add the bok choy and let warm for 1 minute.
Strain and sprinkle with sesame seeds.

Defrost the prawns.
Make a marinade from the remaining ingredients and marinate the prawns in it (at least a few hours).
Remove the prawns from the marinade and cook without fat.
Add a little of the marinade at the end so it coats the prawns.
Skewer onto sticks.

Cut the salmon into cubes and mix with the other ingredients.
Form small 'cakes' and fry in a little oil on both sides until crispy.
Spoon some bok choy into a presentation bottle and place the salmon cakes and prawns on top.