Crisp Vegetable Sushi with Thai Peanut Dip (Roys)

Crisp Vegetable Sushi with Thai Peanut Dip (Roys) Ingredients

2 c Unsweetened coconut milk	1/4 c Red curry paste*
1/2 c Peanut butter; (smooth)	1/2 Onion; chopped
1/4 c Brown sugar	2 tb Garlic; minced
1/4 c Soy sauce	1 tb Shallot; minced
1 tb Rice vinegar; (unseasoned)	1 tb Lemon grass; minced
2 Leaves kaffir lime	1 1/2 c Fresh cilantro; chopped
1/4 c Fresh Thai basil; julienned

Instructions for Crisp Vegetable Sushi with Thai Peanut Dip (Roys)

MMMMM----------------------VEGETABLE SUSHI--------------------------- 1 1/2 c Carrots; finely julienned 1 1/2 c Celery; finely julienned 1 1/2 c Fennel bulb; finely -julienned 1 1/2 c Daikon; finely julienned 1 Whole beet; (about 1/2 cup), ; peeled, julienned 1/4 c Light soy sauce; (preferably -Yamasa ; brand) Salt & freshly ground pepper -to taste 6 Sheets sushi nori; (trimmed -to 5x8 ; inches) Peanut oil for fryingMMMMM--------------------------GARNISH------------------------------- Japanese spice sprouts; -(optional) Combine all of the Thai Peanut Dip ingredients in a nonreactive saucepan. Bring to a simmer. Cook gently over low heat, taking care not to boil the mixture. When the sauce begins to thicken and the oils from the curry rise to the surface, adjust the sugar, soy sauce, and vinegar if necessary, and remove from the heat. Let cool and discard lime leaves before serving. Blanch the carrots for about 15 seconds; plunge into ice water, cool, drain, pat dry, and place in a bowl. Prepare the other vegetables in the same manner (the beets should be blanched slightly longer - about 1 minute), placing each in a separate bowl. Drizzle the vegetables with the soy sauce, and season with salt and pepper. Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch edge along the bottom. Arrange the vegetables neatly along the lower edge. Roll up the nori tightly, and seal the edges with a little soy sauce or water. Each roll should be about 1 to 1 1/2 inches in diameter. Heat enough peanut oil in a large skillet to come 1/2 inch up the sides. Pan fry the sushi over medium heat for about 1 1/2 minutes per side, or until crisp. Remove and drain on paper towels. Cut two 1 inch pieces from each roll, then cut the remaining larger pieces in half on a diagonal. To serve, arrange 4 pieces on each plate (2 with a straight cut, 2 diagonal). Garnish with Japanese spice sprouts if desired, and serve with the Thai Peanut Dip on the side. * Roy recommends using Mae Ploy brand Matsaman curry paste Recipe from "Roys Feasts from Hawaii" - Ten Speed Press PO Box 7123 Berkely CA Published 1995 ISBN 0 89815 637 8 Roy was named Best Chef for 1993 in the Pacific Northwest by the James Beard Foundation, and in 1994 he hosted the popular public television series "Hawaii Cooks with Roy Yamaguchi". Today his cuisine can be enjoyed at six restaurants in addition to the original Roys in Hawaii: Roys Kahuna Bar and Grill and Roys Nicolina on Maui, Roys Poipu Bar and Grill on Kauai, Roys Pebble Beach in the Inn at the Spanish Bay in California, Roys in Tokyo, and Roys on Guam in the Hilton Hotel. Recipe by: Chef Roy Yamaguchi, Roys Restaurants, Hawaii Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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