Spicy tomato sabu shabu with seafood – a detailed recipe cooking. 
The photoDishes: Danny Boom Time: 25 min. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. peeled and chopped shrimp
- 225 gr. finely chopped salmon tail
- 225 gr. halved scallops
- 4 seedless large tomatoes
- 4 tbsp. vegetable broth
- 1 sliced piece of ginger (2.5 cm.)
- 2 tbsp. l coarsely chopped cilantro leaves
- Lemon mayonnaise for serving: 1/2 tbsp. mayonnaise
- Zest and juice of 1 large lemon
- Ginger cream: 2 sliced 1 cm. Fresh root ginger with skin
- 1/2 tbsp. mayonnaise
Recipes with similar ingredients: tomatoes, ginger root, shrimp, salmon, scallops, lemon juice, mayonnaise, cilantro
Recipe preparation:
- Put the blender on the work surface, put 4 in it tomato and pour 1/2 tbsp. vegetable broth. Close and whisk until the tomatoes are mashed. Add the remaining vegetable broth and beat in pulse mode for a few more seconds. mix into a pot or fondue bowl that can be heated on plate, add chopped ginger and coarsely chopped cilantro, cover and set on medium heat until mixture begins boil.
- Remove the seafood from the refrigerator while the sauce is heating up. start laying fish on a plate. As soon as the sauce starts to boil, place the bowl on the heating element on the table. Mixture should almost boil. If the liquid has boiled, add another vegetable broth.
- Take a skewer and a slice of fish, string the fish and dip in sauce. Wait a few seconds and eat with dip sauce. Serve seafood with lemon mayonnaise and ginger cream. Citric mayonnaise: In a bowl, combine mayonnaise, zest and juice lemon. Exit: 8 servings Ginger cream: In the kitchen combine put both ginger roots, beat in pulse mode until ginger does not turn into slurry. Put mayonnaise in a bowl. In a bowl put a clean kitchen towel or cheesecloth. Put the slurry on towel. Take a towel at all 4 ends. towel over a bowl to stack ginger juice in it. Add mayonnaise, mix well and serve. Output: 8 servings
