Tuesday, June 26, 2007

What's for dinner? vol. 1

For dinner I made sesame prawn stuffed squash blossoms in a curried shrimp fumet and fresh coconut water. I steamed the squash blossoms and stuffed them with minced prawns, ginger, garlic, soy sauce, and sesame oil. To make the fumet I simmer shrimp shells, ginger and scallion until it was reduced. I then cracked open a fresh coconut and added the water to the fumet and seasoned with soy sauce and a tiny bit of chili.

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