Pak Choi with Crab Salad, Orange and Crawfish
4 servings
60 minutes
Pak choi with crab salad, orange, and langoustines is a true culinary masterpiece of Pan-Asian cuisine. The pak choi leaves are gently blanched to retain their freshness and light crunchiness. Inside lies a refined filling of juicy crab meat, refreshing orange, aromatic herbs, and spicy nuts combined with airy cream and zesty mayonnaise. The langoustines, carefully boiled to perfection, add sweetness to the dish, creating a delightful blend of sea notes and citrus freshness. Garnished with fine orange zest, these delicate rolls become not only a gastronomic pleasure but also true elegance on the table. Perfect for exquisite dinners or festive events where you want to amaze and delight guests with subtle flavor nuances and Eastern sophistication.
1
Blanch pak choi in boiling water, drain on a towel, and dry.
- Pak choi (bok choy): 280 g
2
We peel the orange zest and cut it into thin strips, then separate the orange segments and dice them.
- Blood oranges: 240 g
3
Chop red pepper, garlic, and shallots into small cubes.
- Red sweet pepper: 100 g
- Garlic: 15 g
- Shallot: 40 g
4
Mix finely chopped parsley, vegetables, nuts, and pieces of oranges, then add whipped cream, mayonnaise, and walnut oil.
- Parsley: 15 g
- Walnuts: 20 g
- Blood oranges: 240 g
- Whipped cream: 40 ml
- Homemade mayonnaise: 100 g
- Walnut oil: 25 ml
5
Wrap the prepared filling in pak choi as shown in the photo.
- Pak choi (bok choy): 280 g
6
We boil the cleaned langoustines and place them on a plate.
- Langoustines (scampi): 160 g
7
We decorate the dish with orange zest.
- Blood oranges: 240 g
