Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. If you can only find square, cut them in half diagonally to make triangles.Įxcerpted from Lure by Ned Bell and Valerie Howes. For this recipe, just about brand will do, although I prefer round shapes. They also go by many different names - wonton skins, gyoza wrappers, pot sticker skins, you get the idea. Garnish with lime zest and scallions.Ĭhef’s note: Wonton wrappers come square or round, and some are thinner than others, so a 10-ounce package might have 30 or it might have 50. Spoon a little of the avocado mixture into each wonton crisp, add 2 slices of geoduck, and then drizzle with the vinaigrette. When ready to serve, slice the grapefruit segments crosswise into thirds. Using a fork, coarsely mash the avocado with the lemon juice and olive oil. Halve the tube lengthwise and thinly slice.Ĭut the avocados in half lengthwise and remove the pit. Transfer the tube to a bowl of ice-cold water to stop the cooking. Add the tube to the boiling water and cook for 1 to 2 minutes. Reserve the body meat for another use (it’s delicious finely diced and sautéed in butter for just a few seconds), but discard the sack hanging from it. Open the shell, pull out the meat, and cut off the siphon tube. Slice between the shell and the meat on both sides to separate the adductor muscle from the shell and allow it to open. Meanwhile, to prepare the geoduck, bring a large pot of water to a boil. Spread the wonton skins on the baking sheets, and bake for 15 minutes or until golden brown. Line two baking sheets with parchment paper. Sea salt and coarsely ground black pepper Article contentĢ tbsp (30 mL) lemon juice (about 1 lemon) This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt.Westcoast Homes & Design Previous Issues.Vancouver Sun Run: Sign up & event info.
0 Comments
Leave a Reply. |