How to turn snap peas, wakame and cuttlefish into a light and fresh appetiser
South China Morning Post
South China Morning Post
  • 4 years ago
On https://sc.mp/cooking, Richard Ekkebus, executive chef at Amber restaurant in the Landmark Mandarin Oriental hotel in Hong Kong, shows us how to make a light and fresh appetiser using snap peas and cuttlefish. The Dutch chef puts an Asian twist on a the French dish Petits Pois à la Française, replacing bacon with fresh cuttlefish complemented with pomelo and wakame seaweed.
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