I came up with this sauce, as I is a mixture of Asian and Spanish king crab legs cooking, and was a great success. Ginger, lemon grass, a few leaves of celery - - the sauce with fresh sauteed and tossed in a blender to combine rapidly. I would use this sauce with all kinds of seafood from shrimp: shrimp, swordfish, mackerel, sole, sturgeon, halibut - all that is solid enough. This recipe makes enough to serve 4.
No comments:
Post a Comment