Amuse with honey pak choi, coriander prawns and salmon cakes

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

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

Ingredients

3units.eetlepelHoney

400gsliced pak choi

Sesame seeds

3units.eetlepelChinese cooking wine

3units.eetlepelOyster sauce

750graw shrimp

0.5units.itemsfinely sliced red chili

2units.eetlepelFresh lime juice

Fresh coriander

fresh mint leaves

2units.theelepelSesame oil

500gsalmon fillet without skin

1units.eetlepelfresh grated ginger

1units.itemsEgg white

3units.eetlepelfresh chopped chervil

1units.theelepelWasabi powder

3units.eetlepelRice 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.