| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Lime Chile Sauee, See |
|
|
recipe below |
| 6 |
T |
Sesame oil |
| 1/2 |
c |
Julienned carrots |
| 2 |
T |
Minced garlic |
| 2 |
T |
Minced ginger |
| 4 |
oz |
Bean sprouts |
| 4 |
|
Ounches shiitake mushrooms |
|
|
sliced |
| 1 |
|
Japanese cucumber, seeded |
|
|
and cut into 1/4-inch |
|
|
matchsticks |
| 1/2 |
c |
Daikon or turnip, cut into |
|
|
1/4-inch matchsticks |
| 2 |
oz |
Bean thread noodles |
| 2 |
T |
Light soy sauce, preferably |
|
|
Yamasa brand |
| 2 |
T |
Fish sauce |
| 1 |
c |
Chopped fresh cilantro |
| 8 |
|
Sheets round rice paper |
|
|
wrappers |
| 8 |
oz |
Fresh hamachi, yellowfin |
|
|
tuna cut into 8 strips |
| 1 |
|
Egg, beaten |
| 1 |
T |
Cornstarch |
|
|
Peanut oil, for frying |
| 12 |
|
Fresh chives |
| 1 |
t |
Toasted white sesame seeds |
|
|
for garnish |
| 1/2 |
c |
Mirin |
| 1/4 |
c |
Plum wine |
| 1/4 |
c |
Sake |
| 1/4 |
c |
Sweet chile sauce |
|
|
preferably Lingham's |
|
|
brand |
| 1 |
|
Ripe plums, pitted and |
|
|
chopped up to 2 |
|
|
Juice and zest of 1/2 orange |
| 1 |
|
Kaffir lime leaves, very |
|
|
finely julienned up to |
INSTRUCTIONS
2
In these spring rolls the ingredients are all neatly layered, so that
when cut, the finished product somewhat resembles a sushi roll. The
accompanying Lime Chile Sauce perfectly accents the hamachi (yellowfin
tuna). Prepare the Lime Chile Sauce and set aside. Heat 2 tablespoons
of the sesame oil in a wok or large saut pan and stir-fry the carrots.
With one-third of the garlic and ginger over high heat for 30 seconds.
Transfer to a bowl. Repeat for the bean sprouts and mushrooms, placing
each in a separate bowl. Placc the cucumber and daikon in separate
bowls. Bring a stockpot of water to a boil and cook the bean thread
noodles until soft, about 10 to 15 minutes. Strain through a sieve,
transfer to a mixing bowl, and toss with the soy sauce, fish sauce,
and cilantro. Set aside. Dip the rice paper in warm water for 10
seconds to soften (if you let them get too wet, they will start to
break). Pat dry with a clean kitchen towel and lay out on a work
surface. Place a strip of the hamachi on the rice paper and add a
layer of each of the different vegetables. Brush the edges of the rice
paper with the beaten egg, roll up, folding in the ends like a
burrito. and dust with the cornstarch Heat enough peanut oil in a
large skillet to come 1/2 inch up the sides. Using tongs, immerse the
spring rolls in the hot oil and pan-fry over medium-low heat for about
1 minute per side, or until olden and crisp. To serve, cut each spring
roll in half. Spoon I/4 cup of the Lime Chile Sauce on each serving
plate and stand 4 spring roll halves, cut side up, on the sauce.
Garnish the rolls with the chives and the sesame seeds. Yield: Serves
4 Lime Chile Sauce: In a heavy saucepan, combine all the ingredients,
bring to a simmer over high heat, lower the heat nd slowly reduce to
about 1 cup. Strain and cool to room temperature. Yield: About 1 cup
http://www.foodtv.com/socal/recreg.htm Posted to recipelu-digest by
LSHW <shusky@erols.com> on Feb 20, 1998
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