Course: Main Entree
Prep Time: 10 mins
Cook Time: 25 mins
Total Cook Time: 35 mins
Cuisine: American Cuisine
Skill Level: Medium
Recipe Servings: 2
Ingredients
- 30 gms babycorn
- 30 gms carrot
- 20 gms water chestnuts
- 15 ml coconut milk
- 20 gms pineapple
- 0.5 gms negi (welsh onion)
- 0.5 gms red quinoa
- 2 gms himalayan salt
- 0.5 gms black pepper
- 20 gms sweet corn
- 30 coriander green
- 40 gms lemon
- 0.5 gms micro green
Method
- 1.Wash and cut baby corn, carrot, water chestnut and pineapple in solid shapes.
- 2.Cut Negi (green onion) in little rings.
- 3.Toast red quinoa with salt to get the puff quinoa.
- 4.Blend coconut milk,green coriander stem, lemon squeeze and salt.
- 5.Toss infant corn, carrot, water chestnut, pineapple in mixed coconut milk dressing.
- 6.Put the blend of vegetable in a chilled plate and afterward embellish it with Negi and smaller scale greens.
Key Ingredients: carrot, water chestnuts, coconut milk, pineapple, negi (welsh onion), red quinoa, himalayan salt, dark pepper, sweet corn, coriander green, lemon, miniaturized scale green