Artichoke Dip

2 cans artichoke hearts
1 small jar marinated artichoke hearts
4 garlic cloves
1 cup vinaigrette made with white wine vinegar
1 cup parmesan cheese, grated
¼ cup mayonnaise
¼ teaspoon cayenne pepper, or to taste

Quarter all of the artichoke hearts.
Add garlic and vinaigrette; marinate for 24 hours.
Preheat broiler.
Drain most of the excess liquid.
Mix in cheese and mayonnaise; put in broiler-safe serving dish.
Sprinkle cayenne pepper on top.
Broil for about 10 minutes, or until cheese has melted and dish is bubbling.

Egg crape

For 1 sheet

1. put the ingredients in a bowl and mix well (starch-1tsp, cooking wine-1tsp, salt-a little)
2. put one whole egg into the bowl and beat it.
3. heat a pan and put some oil. put the egg and wait for a while. turn it over and wait about 10seconds.
4. cool it down.

Special thanks to Ikue for her japonese cuisine lessons and for the special real bamboo mat!

Deep-fried shrimp

For 4 persons :

1. shell the shrimp. wash them with salted water and then just water. ( if you don't put in sushi rolls, leave on the tail )
2. put some (any kinds of) cooking rice wine on the shrimp for a while.
3. coat the shrimp with the flour, dip them into the beaten egg and cover them with PANKO(bread crumb).
4. bring the oil up to 180'C and fry them until golden brown. remove and drain.
(5. serve with tartar sauce.)

Note : You can use boiled shrimp instead of deep-fried shrimp. The combination of shrimp and avocado is good!