Alien Week 2955 – Wikelo’s Nine Tastes Contest

Lore:

The large bloodvessels and arteries of the Stormwall are a contained ecosystem within these giants. Within some Stormwal parasitic mites can be found. And when it turned out that these mites were not only edible but rather delicious, a whole new dish was soon sweeping Banu space!

Stormwal Mite:

For the the mite itself, I took a lobster and seperated the main body and the tail shell from the rest. I removed the front of the lobster's body shell, and made a new head out of clay to give it an alien look. I then painted the whole thing to match up and used it as some decor.

Ingriedients:

Stormwal Blood Mite:

Lobster 1

Lemon 1

Butter 2 TBSP

Salt To Taste

Salmon Tartare:

Salmon 1/4 LB

Mayo 1 TBSP

Soysauce

Fried Rice:

Rice Med Grain 1/2 Cup

Eggs 2

Flour 1/4 cup

Panko 1/4 cup

Eel Sauce:

Soy Sauce 2 TBSP

Mirin 2 TBSP

Sugar 1 TBSP

Molasses 1 TBSP

Saffron Sauce:

Mayo 3 TBSP

Saffron 1 TSP

Garlic 1 Clove

Pineapple

Scallion

How to cook:

Steam lobster for 6-8 min; avoid cooking it fully as it will be shortly poached with

lemon and butter. Once steamed, carefully remove the meat from the claws and tail.

Reserve shells for later recipes or make it into alien decor. Place meat in fridge for

freshness.

Cook rice using preferred method. Once cool to touch, form cooked rice into

1.5 inch cylinders. Place in fridge to set and let it fully cool, making it easier to fry.

Prepare saffron sauce by combining ingredients in immersion blender.

Prepare eel sauce by putting all ingriedents in small sauce pan and simmering

until till it reduces to a thicker texture; stir occasionally.

Slice salmon finely and combine with the other ingredients, then set aside.

Crack eggs and stir them up in one bowl, and mix flour and panko in another bowl.

Remove rice cakes from fridge, dip in egg bowl, and then dredge in flour/panko mix.

Fry in favorite oil until golden brown.

Take lobster from fridge, melt lemon and butter in a pan, baste lobster in

melted lemon butter for a minute or two and then take off heat.

Carve pineapple in thin discs and remove core, set slices aside.

Chop scallions into thin strips and place strips into ice water for 1-2 min.

On one place, place pineapple slices topped with scallion, then lobster, then saffron sauce. Garnish with addition scallion.

On another serving plate, place fried rice cakes, and top with salmon tartare. Drizzle with eel sauce and garnish with scallion.