Ingredients
Shrimp Wonton Stuffing:
16 oz Shrimp
1 ½ cup chopped scallion
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 tablespoon minced ginger
1 cup chopped fresh water chestnuts
1 fine chopped Serrano Chile
4 oz fish sauce
2 oz Zhenjiang Vinegar
2 egg whites
1 tsp curry powder
1 teaspoon sea salt

Mussel Sauce:
3 lb. of Mussels
4 Shallots
3 cloves garlic
2 cups white wine
2 cups water
2 sprigs of thyme
1 bay leaf
4 oz olive oil
2 cups of heavy cream
8 oz butter

Scallops:
12 U/10 Scallops

Vegetable Basmati Rice
Basmati Rice
4 cups water
½ cup coconut Milk
½ cup milk
1 medium onion, small dice
1 tsp minced garlic
1 tsp saffron
1 tsp turmeric
3 cups basmati rice
3 oz vegetable oil    

Garnish for fried rice:
1 qt saffron basmati rice
3 beaten eggs
1 cup Brussels Sprouts
3 dried Thai chilies  
4 oz small dice red onion
4 oz sweet corn (if in season)
4 oz diced Butternut Squash
1 oz chopped green onion
1 tsp chopped flat parsley
1 tsp chopped cilantro
1 tsp chopped mint   
4 oz vegetable oil

Poached Crusted Egg: 
6 eggs
1 qt water
2 oz vinegar
4 tbsp panko bread crumbs
1 cups vegetable oil

Method of Preparation: 

Shrimp Wonton Stuffing: 
In a bowl mix all the ingredients together. Use a square wonton rapper put a small amount of the filling in fole to make a triangle by using water to make stick. Then wrap it so each end touches and stick. Cook in boiling water until cooked through. 

Mussel Sauce:
In a very hot pot place the olive oil and add the mussels, shallots, garlic and thyme the same time. Stir then add the wine and water then cover and let simmer for 15 minutes. Strain save the liquid. Pull the mussel from the shell and save. Take the liquid and reduce in a pot by half. Add two cups of heavy cream reduce that by half and whisk in the butter. 

Scallops:
Cut length wise and then very thin cross wise. Wash three times to make sure that there is no dirt. Cook slowly in a pan with a tablespoon of butter until wilted. Fold the mussels in the leeks.
On a round plate lay the leeks and mussels in the middle of the plate. On one side place the scallops on the other three hot shrimp wontons, with a whisk or a hand blender foam up the sauce and spoon it over the scallops and wontons.

Basmati Rice: 
In a second 8 quart stainless steel pot sweat the shallots and garlic in vegetable oil. Then add the coconut milk, cows milk, saffron and turmeric. Bring to the boil and simmer until the liquid is well infused.  Add the rice and stir until it is coated. Then add the water to the rice and bring to the boil. Turn the heat down to low and cook for twenty minutes covered with a lid. Remove and cool. Store, label properly until ready to use.

Garnish for Fried Rice:
In a hot wok or large sauté pan, add the vegetable oil and the eggs and cook soft then all the vegetables and cook for 30 seconds, add the rice flatten down along the sides and then stir all together add the pineapple and season with salt and black pepper. Fold in the parsley, mint and cilantro at the end divide in to 6 bowls and lay ginger egg on top.

Poached Crusted Egg: 
Coat the egg in flaky bread crumbs then fry the season and lay on top off the vegetable fried rice.

DANLU’S Bubble Tea
Ingredients:
1.25 oz of Local Gluten Free Vodka
2 oz Green Tea
2 oz Pear Puree
1 oz Homemade Yuzu Syrup
.5 oz Fresh Lemon Juice
2 spoon fills of Boboa pearls 

Directions: 
Shaken and strained over ice, garnished with a lime wheel.