Crab ravi­oli with mango

Serves 4 Prep/cook­ing 30 mins

Taste & Flavors - - SPECIAL OCCASION -


• 1 mango • 150g peeled crab meat • 1 bunch chopped chives • 2 tbsp mirin (Ja­pa­nese sweet rice wine) • 1 lemon juice • Olive oil • Lemon zest • Salt pep­per


Sea­son the crab with the lemon juice, chives, mirin, olive oil, salt and pep­per. Taste and ad­just the sea­son­ing. Peel and cut the mango with the man­dolin about 2mm then cut the slices with a cir­cle cut­ter. Make a coulis with the mango trim. Put 10 - 15g of crab in the mid­dle of your cir­cles of mango; pinch the mango oval-shaped as in the photo. Gar­nish with 3 man­goes per plate and the coulis.

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