25 UAE BRUNCHES
51
Serves 4
BOOK NOW! InterContinental Abu Dhabi
Shrimp hot dog
Tel: 800- 423 463 E-mail: dine.icabudhabi@ihg.com Web: www.dining-intercontinental-ad.ae
Ingredients 300g shrimp 100g white fish Salt, pepper, to taste 50g shitake mushroom 50g round cabbage 20g ginger, chopped 1no egg white 20g sesame oil 5g soy sauce 5g oyster sauce
20g potato starch 20g flour 5g Japanese curry furikake 100g tempura flour 200g cooking oil 8no wooden stick Spicy mayo – (60g mayonnaise, 20g chili garlic sauce, 10g Thai sriracha, 2g tougarashi, 10g sugar)
1) Blend the shrimp and white fish with salt and pepper. 2) Take the chopped shitake mushroom, round cabbage and ginger. 3) Put all the ingredients in a bowl and mix well together. 4) Make hot dog shape, put in wooden stick and deep fried with Tempura flour until golden brown color. 5) Put spicy mayo and Japanese curry furikake on top of shrimp hot dog
Chef Profile: Chef Danny Kattar Chef Danny joined InterContinental Abu Dhabi with the new dawn of 2012, anticipating a new twirl for the culinary experience at the capital’s iconic hotel. Danny has over 16 years of experience in the hospitality industry. He joined InterContinental Hotels Group (IHG) in 2000, as part of the pre-opening team at InterContinental Phoenicia
Beirut, he then moved to Malta, and later to Doha where he held the position of Executive Sous-Chef. His first position as Executive Chef was in Kuwait, later at InterContinental Mzaar in Lebanon he earned the title Executive Chef of the Year at Levant’s biggest cooking event Horeca. granting him to be one of their 6 international jurors
in Horeca Salon Culinaire in 2008. The following year Chef Danny joined the pre-opening team at Crowne Plaza and Staybridge Suites Yas Island prior to his current position at InterContinental Abu Dhabi. In his capacity as Executive Chef now, Danny looks after seven award winning restaurants & bars.