Text 28900, 54 rader
Skriven 2015-07-08 21:35:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: asian marts 946
=======================
 DS> The space where Lotto is used to be an A&P many years ago.  A&P moved
 DS> across the street into a bigger store and became Super Fresh.  Then
 DS> after Super Fresh pulled up stakes, Shoppers Food Warehouse took it
 DS> over.  That is where H-Mart is now, and it is bigger than Lotto, and I
 DS> think also bigger than the H-Mart where you have been.  I would not be
 DS> surprised if they did cause Lotto (which has other stores) to quit the
 DS> location.

One complicating factor that I was thinking about was that
Lotte is the wholesale supplier for many (perhaps most) of
the products that Han Ah Reum (H-Mart) sells. I don't know
what other relationships they may have, but just this fact
would make for a complicated situation.

Pan-fried king prawns with avocado and mango
categories: shellfish, starter, airline, Korean, salad, complicated
Serves: 2

2 pieces phyllo dough, cut/folded to 1 1/2 x 8"
h - For the pan-fried king prawn
2 king prawns, tail on
1 1/2 ts chopped shallot
1 ts chopped parsley
3 Tb rosemary
4 ts extra virgin olive oil
Salt and pepper to taste
h - For the garnish
1/4 c micro salad greens
2 Tb mango coulis with lemon juice
- (blend mangos with lemon juice and sugar to taste)
4 thin wedges of avocado, skin removed
2 ts basil pesto
Deep-fried julienne of beet root

Tae Kyun Kim's pan-fried king prawns with avocado and mango sauce

Oven at 325F. Line two 2 1/2" diameter round molds
with the phyllo dough to form a ring. Bake dough
until it turns light brown.

Clean and devein the prawns. Heat oil in a skillet.
Add the prawns and cook until they turn pink. Add
shallots, rosemary and parsley. Set aside to cool.

Place phyllo ring onto center of plate. Arrange
micro salad, two wedges of avocado and king prawn
into ring. Spoon on the mango coulis and basil pesto.
Garnish with deep-fried julienne of beet root.

Source: Korean Air

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