| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Lime Chile Sauee; (See recipe, below) |
| 6 |
tb |
Sesame oil |
| 1/2 |
c |
Julienned carrots |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
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 |
tb |
Light soy sauce; (preferably Yamasa brand) |
| 2 |
tb |
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 |
tb |
Cornstarch |
|
|
Peanut oil; for frying |
| 12 |
|
Fresh chives |
| 1 |
ts |
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 2) |
INSTRUCTIONS
LIME CHILE SAUCE
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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