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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Thai Shrimp & Crab Salad
Source: Lisa Fernandes, Top Chef Season4
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Thai Shrimp & Crab Salad with Watercress
Prep Time: 45 minutes
Serves: 4-5
Directions:
Dressing:
Combine all ingredients except shrimp and crab; boil 5 minutes. Puree and set aside. Poach crab and shrimp in sauce on low heat until cooked.
Salad:
Mix together and set aside 3 sprigs of watercress.
Tempura:
In bowl, mix together all ingredients and slowly add soda water until thick but runny.
Coat cress in tempura and fry at 350 degrees until golden and crispy brown. Coat salad with dressing to taste. Sprinkle crab meat around salad. Top with shrimp and crispy watercress. Garnish with sprigs of watercress.
Ingredients:
Dressing:
1 cup fresh lime juice
1/2 cup fish sauce
2 cloves garlic, minced
2 red bird chilies, minced
2T palm sugar
5 ounces crab, deshelled
5 ounces shrimp, cleaned, peeled
Salad:
2 bunches watercress, washed, trimmed (stems)
1 green apple, julienned
1/2 jicama, julienned
2T cashews, toasted, chopped
10 cilantro leaves, picked cilantro
10 mint leaves, picked
Tempura:
2 parts corn starch
1 part all-purpose flour
Small amount baking powder
2T soy sauce
2T sriracha
Handful black sesame seeds for color
Drizzle of soda water
TOP CHEF
Season 4 - Chicago
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