This recipe pays tribute to our wonderful friends in Cambodia, who have taught us if not how to catch a fish, at least how to season and fry one.
Fish & Seafood
For an upscale lunch or light dinner, nothing compares to this modern bistro take on the traditional crab cake.
Shrimp is elevated in flavor by marinating it in a piquant sambal and unagi blend. The additional sweetness and color contributed by the blood orange segements, brioche cubes, and thinly sliced prosciutto creates ebullient flavor upon the palette.