Polynesian Crab Stack

Polynesian Crab Stack

From: Chef Stephen Window, Roppongi Restaurant & Sushi Bar, La Jolla, CA. Yield: 4 to 6 servings.

6 Tbsp. fresh ginger, peeled and chopped

4 Tbsp. sugar

6 Tbsp. lime juice

2 Tbsp. garlic, diced

½ cup water

¼ cup pea shoots

¼ cup Roma tomatoes, diced

¼ cup cucumber, sliced

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