flour them, pass them through a quantity of water, flour and a beaten egg, finish them in deep fat, season them with salt and pepper and arrange them in a dish.
Rinse the squid tubes, cut them into rings, marinate them in soy sauce, flour them, drag them through egg mixture, coat them in crushed white bread, finish them in deep fat and season with salt. Cut the Chinese cabbage into fine julienne, sauté in olive oil, add honey, cider curry, soy sauce, vinegar, salt and pepper, cook and arrange on a flat plate with the baked squid rings.
Roast the pine nuts in a little olive oil and add the cleaned and halved shii-take mushrooms.
Season with salt and pepper, douse with soy sauce and honey, wrap in the moistened wan-tan sheets, bake in deep fat until done, season with salt and arrange in a dish.
For the first sauce, cut half a peeled kiwi into cubes, sauté in olive oil with the diced tomatoes and cook gently. Deglaze with cider vinegar and honey, add enough curry to taste, season heavily with salt and freshly ground pepper, mash and pour into a small bowl. To finish, add a small dessert bowl of soy sauce as a second sauce to the table.
Cut the lychees in a star shape and garnish with the remaining half kiwi on a separate flat plate.
Quality wine ‘dry’ from Pomerania on the Mosel.
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