Hamachi Spring Rolls And Lime Chile Sauce
Yield: 1 Servings
1 c lime chilli sauce; (see recipe, below)
6 tbl sesame oil
1/2 c julienne carrots
2 tbl minced garlic
2 tbl minced ginger
4 oz bean sprouts
4 ounces shiitake mushroom sliced
1 Japanese cucumber; seeded and cut into 1/4-in matchsticks
1/2 c daikon or turnip; cut into 1/4-inch matchsticks
2 oz bean thread noodles
2 TBL light soy sauce; (preferably yamasa brand)
2 tbl fish sauce
1 c chopped fresh cilantro
8 sheets round rice paper wrappers
8 oz fresh hamachi; (yellowfin -tuna), cut int
1 egg; beaten
1 tbl cornstarch
1 peanut oil; for frying
12 fresh chives
1 tsp toasted white sesame seeds; for garnish
1 c lime chilli sauce; (see recipe, below)
6 tbl sesame oil
1/2 c julienne carrots
2 tbl minced garlic
2 tbl minced ginger
4 oz bean sprouts
4 ounces shiitake mushroom sliced
1 Japanese cucumber; seeded and cut into 1/4-in matchsticks
1/2 c daikon or turnip; cut into 1/4-inch matchsticks
2 oz bean thread noodles
2 TBL light soy sauce; (preferably yamasa brand)
2 tbl fish sauce
1 c chopped fresh cilantro
8 sheets round rice paper wrappers
8 oz fresh hamachi; (yellowfin -tuna), cut int
1 egg; beaten
1 tbl cornstarch
1 peanut oil; for frying
12 fresh chives
1 tsp toasted white sesame seeds; for garnish
------------------------LIME CHILE SAUCE------------------------------
1/2 c mirin
1/4 c plum wine
1/4 c sake
1/4 c sweet chilli sauce
1 ripe plums, pitted and chopped
1 juice and zest of 1/2 orange
1 kaffir lime leaves; very-finely julienne,
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 saute, 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. Place 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 and slowly reduce to about 1 cup.
Strain and cool to room temperature.
Yield: About 1 cup
Ingredients
1 and 1/4 pound fresh ahi, 1/4 cubed
1/4 cup yellow onion, minced
1/4 cup green onion, sliced
3 tbsp. limu kohu, chopped
1 tbsp. Inamona
2 tsp. sesame oil
Directions
Combine all ingredients. Mix well and chill.
Recipe copyright Sam Choy ©1999; from Sam Choy's Kitchen cookbook
