Seafood Martini

Ingredients

• Cocktail Sauce
• 2 cups ketchup
• 2 tablespoons pickled ginger, chopped
• 2 teaspoons Thai garlic-chili paste
• 1 tablespoon fish sauce
• 1 tablespoon finely chopped fresh cilantro

Method

• 1 cup sour cream
• 2 tablespoons fresh lemon juice
• 2 cups finely shredded Chinese cabbage
• 1/4 cup carrot -- peeled and finely shredded
• 1/4 cup jicama -- peeled and finely shredded
• 2 tablespoons cilantro -- chopped
• 1 tablespoon chives -- chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 cups shellfish -- assorted: shrimp, crab, and/or scallops
• lemon slices -- for garnish
• Mix together sauce items.
• Mix the sour cream with lemon juice.
• Toss the shredded and chopped vegetables with the lemon/sour cream mixture. Salt and pepper to taste. Hold in frig.
• To assemble: Place 1/8th of the slaw in the bottom of a martini glass. Place 1/3 cup of the mixed seafood over the slaw. Top the seafood with a big spoonful of of the cocktail sauce. Garnish with lemon and serve at once.

Notes

• Description:
• "My thanks go to Paul Fitzpatrick, my friend and long-time cooking
• student for sharing this fantastic recipe with me!"
• Source:
• "The Hali'imaile General Store Cookbook"
• SERVINGS: 8
• SOURCE: Adapted from Beverly Gannon