The rolls are light in texture and packed with freshness of exotic greens.
The taste of this dish is close to addiction - sweet and mildly spicy, once it’s mixed with the infused coconut jasmine rice it creates a mini exotic taste buds blast.
Pan-cooked salmon with aromatic couscous with almonds, served with lightly steamed asparagus and slow-roasted cherry tomatoes.
Sweet, slightly chili chutney with an addictive coconut hint in the same bite with old bay seasoned steamed shrimp, what can go wrong?
The secret of this salad is to use a slicing mandolin. Don’t be afraid to be generous with the cilantro. It tastes delicious.
The shrimp can be steamed and refrigerated, so whenever you are in a mood for a shrimp cocktail, you don’t need to go to expensive restaurants, just defrost them. Enjoy!