Bounce Magazine July 2018

FOOD & DRINK
APRIL JULY 2018 JULY | | ISSUE 2018 | #69 #66 ISSUE | | FOOD #69
& DRINK
Method
• Peel the fruits and cut out fine strips of
papaya, mango and spring onions.
• Deseed the pomegranate.
• Deseed the red chili and cut also into fine
strips/julienne.
• Make the dressing by mixing all the
ingredients together in a bowl with a Wisk.
• Lay down on the work top (cling film on top
first) some leaves of Shiso green or Lettuce.
• Arrange the cooked crabmeat, strips of fruits
and spring onions in the middle of each leaf.
Ingredients for the rolls
• Fresh crab meat and claws 300g
• Mango
1/2 each
• Papaya
1/4each
• Pomegranate
1/2 each
• Red chili
1 small one
• Shiso green leaf (or lettuce leaves)
8 leaves
• Spring onions
2 piece
• Fresh ginger (grated) 20 g
• Table salt
1 pinch
Ingredients for the dressing
• Sesame oil
2 tbsp.
• Black vinegar
1 tsp.
• Soya sauces
1 tsp.
• Chili sauces
1 tsp.
• Lime juice
From 1/2 lime
• Add some grated ginger and chili, a pinch of
salt, and pour half a teaspoon of dressing in
each parcel.
• Pour the rest of the dressing in a little bowl.
• Close and roll each leaf and serve with some
pomegranate seeds and dressing.
For over twenty years,
Franck Pontais has
been creating the finest
gastronomic experiences
for celebrities, large
corporations and s
mall groups of friends
and family. For more
information or to
hire Franck see
www.franckpontais.com.
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