Fresh Vegetables, Dill and Limes
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"To cook is to create. And to create well...
is an act of integrity, and faith."


Warm Shellfish and Asian Vegetables
with Spicy Ginger-Lime Dressing



SeaBear Smokehouse 

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."

~ Craig Claiborne

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Binh Tay Market, Ho Chi Minh City (Saigon), Vietnam, Southeast Asia
Binh Tay Market, Ho Chi Minh City (Saigon), Vietnam, Southeast Asia
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Kober, Christian
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Zimmer, Maura
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La Belle Cuisine


Warm Shellfish and Asian Vegetables
with Spicy Ginger-Lime Dressing

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“Madame Dai, the proprietress of La Bibliothèque, our sister restaurant in
Ho Chi Minh City, Vietnam, served the visiting White Dog Café contingency
an exotic dish of warmed shellfish and crunchy vegetables. We loved it so
much that we now feature our own version at the White Dog Café.”

2 cups Spicy Ginger-Lime
Dressing (recipe follows)
8 littleneck clams, scrubbed
8 mussels, scrubbed and debearded
1 cup water
2 tablespoons olive oil
8 bay scallops
8 large shrimp, peeled and deveined
1/2 pound squid, cleaned and cut into
1/2-inch-thin rings, leaving the
tentacles whole
2 cups thinly sliced Savoy cabbage
1 cup carrot curls (use a vegetable peeler)
1 cup daikon curls (use a vegetable peeler)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
3 scallions, thinly sliced
4 cups mizuma, watercress, or
other peppery salad green
4 tablespoons toasted cashews

1. Make the Spicy Ginger-Lime Dressing.
2. In a nonreactive sauté pan set over high heat, combine the clams,
mussels and water. Bring to a boil, and then cover and steam until
the shellfish open, 5 to 7 minutes. Pour off the liquid and reserve
the shellfish (discard any clams or mussels that don’t open).
3. Heat the oil until it ripples in a sauté pan set over high heat. Add the scallops, shrimp and squid and stir-fry until just cooked through, 3
to 5 minutes.
4. Remove the pan from the heat. Add the reserved clams and mussels
and all of the vegetables to the stir-fried seafood. Pour on the Spicy
Ginger-Lime Dressing and toss quickly to coat evenly. Divide among
4 plates and top each with 1 tablespoon of the toasted cashews. Serve
at once.
(Change the vegetables to suit your mood and the season.)

Spicy Ginger-Lime Dressing

“This dressing is our version of nuoc cham, a Vietnamese condiment
based on fish sauce and lime juice. We use it to dress Asian-style
salads, as a dipping sauce for spring rolls and salad rolls, and in
any dish that needs an added spicy tang.”

1/2 cup nam pla (Thai fish sauce)
1/2 cup fresh lime juice
1/2 cup rice wine vinegar
2 tablespoons packed light brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
leaves and stems
1 teaspoons chili paste
1 tablespoon vegetable oil

Place all of the ingredients in a bowl and whisk to combine well.
Use immediately or cover and refrigerate for up to 1 week.

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