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1
Shred, wash, and blanch the bok choy in boiling water for a few minutes or until tender.
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2
Add the scallions during the last 30 seconds of blanching.
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3
Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions.
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4
Mix together with the crabmeat, pickled ginger, lime juice and cilantro.
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5
Season with salt and pepper, to taste.
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6
In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper.
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7
Brush the remaining 1/4 of the wrapper with the egg wash.
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8
Fold sides in, roll up and press lightly to seal.
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9
Carefully add to hot oil, and deep-fry for 3 to 5 minutes.
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10
Drain on paper towels and season lightly.
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11
On each plate, place 3 segments of pink grapefruit and 3 slices of avocado.
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12
Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate.
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13
Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside.
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14
Cut spring rolls in half on the bias and arrange on top of the salad.
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15
2 tablespoons sugar
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16
3 shallots, peeled and diced
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17
2 tablespoons honey
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18
1/2 cup fresh-squeezed grapefruit juice, strained (from 2 pink grapefruits)
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19
1/4 cup grapeseed oil
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20
1/8 cup rice wine vinegar
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21
Grenadine
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22
1 lime, juiced
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23
In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey.
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24
Pour in the strained juice and cook until reduced to 1/3 of the volume.
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25
Let cool, and then transfer mixture to a blender.
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26
Puree, slowly adding the grapeseed oil and rice wine vinegar.
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27
Add enough grenadine for color and then stir in the lime juice.
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28
Chill until ready to use.
