Ingredients
For Quinoa:
- 250 g quinoa
- 350 ml of water
- 10 g olive oil
- 4 g of salt
For the Thai Sauce
- 30 g onion
- 2 g garlic
- 6 g lemon juice
- 2 g ginger
- 2 g of lady's finger
- 100 g coconut milk
- 100 g of broth from cooking Ribeirão Oysters (or diluted shrimp broth)
- 2g curry
- 20 g butter
- 1 g Salt
Quinoto Manezinho:
- 125 g cooked quinoa
- 50 g of seafood mix (mussels, Ribeirão da Ilha oysters, shrimp, hake cut into cubes, all from Santa Catarina Island)
- 100 g Thai sauce
- Vegetable broth, if necessary
- A pinch of salt, if necessary at the end, as the Thai sauce is already seasoned.
- Herbs (chopped cilantro or parsley at the end)
Preparation Method
For Quinoa:
Soak the quinoa in water for 1 hour. Drain the water and rinse well. Bring the broth to a boil and add the washed and drained quinoa. Cook until dry over medium heat. Allow to cool and portion.
For the Thai Sauce:
In a pan, sauté the onion and garlic with butter. Add the remaining ingredients and mix well until boiling. Add the oyster broth and stir. Reducing 40% is ready to use.
Final Preparation:
In a frying pan, with a dash of olive oil, sauté the seafood mix and add the Thai sauce, add the quinoa and mix all the flavor for two minutes, finishing with the chopped herbs. In another frying pan, with a dash of olive oil, sauté the octopus tentacle and the shrimp for decoration.
Decoration:
1 octopus tentacle, 1 large shrimp with head, Sicilian lemon zest, mini sprouts and organic flowers to finish decorating the plate. Enjoy!
