The most novae recipe that I have come across until now in the seafood category is the seafood ice cream. A pot-pourri of thirteen seafood flavors this ice cream is a creation of an employee at Liny Hsueh’s ‘Dr. Ice’ shop.
I am not very fond of ice creams but this I bet is an ice cream outside the domain of ice-cream flavor and I am sure you might be dying to taste it at 35 Taiwan dollars per scoop. However, I am afraid this is available only in Taiwan and its makers have not come up with idea to export it. Presently I am thinking of the role of fatty acids present in the seafood that burns calories…now that they are frozen into an ice cream, what would it burn anyways?
Thanks Kahsoon
