For the far east foodie in you!

Asian shrimp saladIngredients:Shrimps 3, large Iceberg lettuce 2 nos Romaine lettuce 2 nos Carrot 5 gms Beetroot 5 gms Peppers 5 gms Thai Basil Leaf 2 Coriander Sprig 1 Sprouts 1 tsp For Dressing:Sesame Oil    1 tsp Honey 1 tsp Soy sauce    ½ tspLemon Juice ½ tspSalt as per tasteSesame seeds 1 tsp Calorie count: 105Method of preparation:Blanch shrimps and cook till fully done. Shred all the leaves and vegetables, except sprout and soak them in cold water. Mix all the ingredients of the dressing in a bowl. Arrange all the leafy vegetable on a plate in an attractive manner and drizzle the dressing over it. The yumm factorSucculent shrimp and crunchy veggies, topped with a sweet, subtly tangy sauce --- what more can one ask for in the summer? The dressing is the real star of this salad, so even if you don’t like shrimp, or sea food in general, simply replace with the meat of your choice! Or, if you’re vegetarian, then forego the meat entirely --- this salad will still be delicious.Pan-seared basa with oriental greens and mango mint salsaIngredients:Basa 120 Gms Sesame Oil    2 tsp Olive Oil ½ tsp Garlic ½ tsp Chinese Cabbage 10 gms Pak Choy    15 gms Sitake Mushroom 1  Brocoli flowrets 2  Asparagus    2 nos Mango (Alphanso)    5 gms Raw Mango 5 gms Honey ½ tsp Chili Flakes ½ tsp Calorie count: 225 Method of preparation:Marinate the fish for half an hour in a marinade of sesame oil, salt, chopped garlic. Cook till done. For Oriental greens, shred all the green leafy vegetables, blanch and then sauté in sesame oil. Season with salt.For the Mango Mint Salsa, grease a pan with olive oil. Sauté diced raw mango for couple of seconds and then add chili flakes and diced ripe mango. Follow this up with a smidgen of honey.The yumm factor:If you love mango --- both the aggressive tang of its raw form and the tropical sweetness of ripe mango --- you are sure to love this entree. The Mango Mint Salsa is a mix of the flavours of raw and ripe mango and a hint of pudina --- pure mangolicious goodness. The bed of oriental greens that the pan-seared basa rests on is also full of flavour, complementing both the fish and the salsa perfectly.