Это предварительный просмотр рецепта "Hamachi Spring Rolls And Lime Chile Sauce".

Рецепт Hamachi Spring Rolls And Lime Chile Sauce
by Global Cookbook

Hamachi Spring Rolls And Lime Chile Sauce
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 c. Lime Chile Sauee, (See recipe, below)
  • 6 Tbsp. Sesame oil
  • 1/2 c. Julienned carrots
  • 2 Tbsp. Chopped garlic
  • 2 Tbsp. Chopped ginger
  • 4 ounce Bean sprouts
  • 4 x Ounches shiitake mushrooms, sliced
  • 1 x Japanese cucumber, seeded and cut into 1/4-inch matchsticks
  • 1/2 c. Daikon or possibly turnip, cut into 1/4-inch matchsticks
  • 2 ounce Bean thread noodles
  • 2 Tbsp. Light soy sauce, (preferably Yamasa brand)
  • 2 Tbsp. Fish sauce
  • 1 c. Minced fresh cilantro
  • 8 sht round rice paper wrappers
  • 8 ounce Fresh hamachi, (yellowfin tuna), cut into 8 strips
  • 1 x Egg, beaten
  • 1 Tbsp. Cornstarch Peanut oil, for frying
  • 12 x Fresh chives
  • 1 tsp 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 x Ripe plums, pitted and minced, (up to 2) Juice and zest of 1/2 orange
  • 1 x Kaffir lime leaves, very finely julienned, (up to 2)

Инструкции

  1. In these spring rolls the ingredients are all neatly layered, so which when cut, the finished product somewhat resembles a sushi roll. The accompanying Lime Chile Sauce perfectly accents the hamachi (yellowfin tuna).
  2. Prepare the Lime Chile Sauce and set aside.
  3. Heat 2 Tbsp. of the sesame oil in a wok or possibly large saute/fry 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.
  4. Bring a stockpot of water to a boil and cook the bean thread noodles till soft, about 10 to 15 min. Strain through a sieve, transfer to a mixing bowl, and toss with the soy sauce, fish sauce, and cilantro. Set aside.
  5. Dip the rice paper in hot 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 in 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 cornstarchHeat sufficient peanut oil in a large skillet to come 1/2 inch up the sides.
  6. Using tongs, immerse the spring rolls in the warm oil and pan-fry over medium-low heat for about 1 minute per side, or possibly till olden and crisp.
  7. To serve, cut each spring roll in half. Spoon I/4 c. 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.
  8. Yield: Serves 4
  9. 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 c..
  10. Strain and cold to room temperature.
  11. Yield: About 1 c.