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1
Heat oil to 350 degrees for deep-frying.
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2
Roughly chop the raw shrimp, scallops and sea bass.
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3
In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce.
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4
Mix sauteed ingredients with seafood.
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5
Fold seafood mixture into kataifi to create a loose nest.
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6
Deep fry until golden brown and cooked all the way through.
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7
To make the sauce: Bring all ingredients except cornstarch to a boil.
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8
Add a little cornstarch slurry, then strain.
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9
If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
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10
Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
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11
Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper.
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12
Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage).
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13
Spray the tins with cooking spray and line each one with the cut pastry.
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14
Line each tartlet shell with foil and fill with rice to help keep the shape.
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15
Bake blind (without the filling) at 350-degrees until golden, about 10 minutes.
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16
Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through.
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17
Fill cups with crab mixture.
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18
Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked.
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19
Serve warm or at room temperature.
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20
PLATING
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21
Line a plate with iceberg lettuce and place tartlets on top.
