thebay.com/registry | 97 4 0 0 9 8 3 9 2 8 3 1 2 3 10-PIECE COOKWARE SET 4 0 0 9 8 3 9 2 8 6 0 2 5 ZWILLING ® TRUCLAD 16" ROASTER WITH RACK (not shown) 4 0 0 9 8 3 9 3 2 1 4 1 2 ZWILLING ® TRUCLAD 10" CERAFORCE® CERAMIC NON-STICK FRY PAN (not shown) 4 0 0 9 8 3 9 3 2 1 4 0 5 ZWILLING ® TRUCLAD 12" CERAFORCE® CERAMIC NON-STICK FRY PAN (not shown) 4 0 0 9 8 3 9 2 8 3 5 6 7 ZWILLING ® TRUCLAD 13" CERAMIC WOK WITH LID (not shown) These pans have sculpted hollow-cast stay-cool handles for optimal control and comfort. INGREDIENTS 300 g cooked lobster meat ½ cup breadcrumbs ¼ cup cilantro, chopped 2 eggs, whisked 1 tsp. ginger, grated ½ tsp. lemon zest ½ tsp. soy sauce 1 tsp. chili garlic paste ¼ tsp. sesame oil ¼ cup vegetable oil 2 green onions Crème fraiche Salmon caviar Lemon wedges METHOD Coarsely chop lobster meat into small pieces. In a medium bowl, combine lobster with panko, cilantro, eggs, ginger, zest, soy, chili garlic paste and sesame oil. Form mixture into 8 cakes. Heat your ZWILLING ® TruClad 10" fry pan over medium-high heat and pan-fry 4 cakes with 2 tbsp. oil over medium-high heat, flipping once until golden and firm. Repeat with remaining cakes. Chop green onion into 2 in. pieces and thinly slice lengthwise. Soak in cold water for 10 minutes until curled. Serve cakes with a dollop of crème fraiche, salmon caviar and green onion curls. Garnish with lemon wedges. Recipe by food stylist Tanya Eng. KEY EQUIPMENT The ZWILLING ® TruClad 10" fry pan, part of the ZWILLING ® TruClad cookware series. Its three-ply construction and 18/10 stainless steel interior ensure no taste transfer, while the aluminum core allows for quick and even heating. The collection’s magnetic chromium steel exterior gives it a beautiful mirror-finished shine. ZWILLING ® J.A. HENCKELS PRESENTS Asian lobster cakes This cookware series is uniquely designed by architect Matteo Thun for the ultimate in performance and elegance. PREPARE
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thebay.com/registry | 97
4 009839 28312310-Piece cookware Set
4 009839 286025
zwilling® truclad 16" roaSter with rack
(not shown)
4 009839 321412
zwilling® truclad 10" ceraForce® ceramic
non-Stick Fry Pan (not shown)
4 009839 321405
zwilling® truclad 12" ceraForce® ceramic
non-Stick Fry Pan (not shown)
4 009839 283567
zwilling® truclad 13" ceramic wok with lid
(not shown)
These pans have
sculpted hollow-cast
stay-cool handles
for optimal control
and comfort.
ingredientS
300 g cooked lobster meat½ cup breadcrumbs¼ cup cilantro, chopped2 eggs, whisked1 tsp. ginger, grated½ tsp. lemon zest½ tsp. soy sauce1 tsp. chili garlic paste¼ tsp. sesame oil¼ cup vegetable oil2 green onionsCrème fraicheSalmon caviarLemon wedges
method
Coarsely chop lobster meat into small pieces. In a medium bowl, combine lobster with panko, cilantro, eggs, ginger, zest, soy, chili garlic paste and sesame oil.
Form mixture into 8 cakes.
Heat your ZWILLING® TruClad 10" fry pan over medium-high heat and pan-fry 4 cakes with 2 tbsp. oil over medium-high heat, flipping once until golden and firm. Repeat with remaining cakes.
Chop green onion into 2 in. pieces and thinly slice lengthwise. Soak in cold water for 10 minutes until curled.
Serve cakes with a dollop of crème fraiche, salmon caviar and green onion curls. Garnish with lemon wedges.
Recipe by food stylist Tanya Eng.
key eQuiPment
The ZWILLING® TruClad 10" fry pan, part of the ZWILLING® TruClad cookware series. Its three-ply construction and 18/10 stainless steel interior ensure no taste transfer, while the aluminum core allows for quick and even heating. The collection’s magnetic chromium steel exterior gives it a beautiful mirror-finished shine.
ZWILLING® J.A. HENCKELS
P r e S e n t S
Asian lobster cakes
This cookware series is
uniquely designed by architect
Matteo Thun for the ultimate
in performance and elegance.
PrePare
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