DUNGENESS CRAB POTSTICKERS
GREEN ASPARAGUS SALAD, ASIAN DIPPING SAUCE

MAKE THE CRAB FILLING:
1 1/2 (675G) LUMP CRABMEAT
1/2 CUP (125G) FINE DRY BREADCRUMBS
2 EGGS
1 TSP. (5 ML) CHILIPASTE WITH GARLIC
1 JALAPENO CHILI, FINELY MINCED
1/2 RED BELL PEPPER VERY FINELY DICED
2 GREEN ONIONS, SLICED
1 TBSP. (15 G) THAI FISH SAUCE

MAKE THE DIPPING SAUCE:
COMBINDE IN A FOOD PROCESSOR
1 JALAPENO CHILI, MINCED
1 CLOVE GARLIC, MINCED
2 TBSP. (30 ML) SUGAR
PROCESS UNTIL THE MIXTURE IS RELATIVELY SMOOTH.
ADD:
1/2 CUP (125 G) THAI FISH SAUCE
JUICE OF 2 LIMES
ZEST OF 1 LIME.

MAKE ASPARAGUS SALAD WITH CITRUS SEGMENTS, FRISEE, WATERCRESS, PICKED HERBS AND RAW SHAVED ONIONS.

Thorsten Leighty Chef de Cuisine for Twist, the fine dining restaurant housed at the newly opened Renaissance Hollywood Hotel at Hollywood & Highland. Leighty comes to Twist from Patina, where, as Sous Chef, he mastered the art of combining French cooking techniques with the “melting pot” cuisine of Los Angeles. For reservations at Twist,
call (323) 491-1000.

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