Crispy Sushi W/steamed Clams, Wasabi and Fermented Black Pt1

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Top-ranked recipe named "Crispy Sushi W/steamed Clams, Wasabi and Fermented Black Pt1"

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Try this Crispy Sushi W/steamed Clams, Wasabi and Fermented Black Pt1 recipe, or contribute your own. "Cilantro" and "Chicken" are two tags used to describe Crispy Sushi W/steamed Clams, Wasabi and Fermented Black Pt1.


Ingredients

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Salt and pepper, to taste
1/4 c Rice wine vinegar
Water, to seal the wrappers
1/4 c Fermented black beans,
VEGETABLES
1/2 c olive oil
3 tb Peeled, minced ginger
CRISPY SUSHI
1 c Red wine vinegar
3 tb Peeled, minced garlic
1/2 c Dry white wine
Peanut or canola oil to fry
12 Clams, scrubbed
2 tb Cold butter, cut into a
1/2 c Dark roasted sesame oil
2 Scallions, green and white
CLAMS
Cracked black pepper, to
1 tb Ginger, peeled and finely
1 1/2 c Various vegetables, chopped
Peanut oil, to saute the
1 c Chicken Stock
Gingersoy vinaigrette to
4 Strips raw tuna cut 5 inches
1 c Dry white wine
1/2 c Soy sauce
1/2 c Prepared ginger soy
1 tb Garlic, peeled and finely
4 Lumpia wrappers
1 1/2 tb Sugar
FERMENTED BLACK BEANS
2 tb Mirin (rice wine)
1/2 c Chopped cilantro leaves
1 Jalapeno, stem and seeds

Original recipe makes 1 Servings

Servings  

Preparation

Saute the vegetables in a very hot wok or saute pan. When they are almost cooked add enough of the ginger soy vinaigrette just to coat them. Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper. Now lay out one lumpia wrapper at a time. Center the vegetables and a strip of the tuna on the lower third of each wrapper. Roll them up until almost closed folding in the sides as you do. Seal with the water by rubbing the lumpias edges with your water moistened fingers. Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out. Place the clams in a small saucepan with a lid. Add the white wine and steam them open on medium high heat until the clams open. Remove from the heat and set aside, keeping them warm. Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes). Add the chicken stock and reduce the mixture to about 1/2 cup, (about 15 minutes.) Add the scallions and the fermented black beans and cook until just a little bit of liquid remains. Whisk in the butter and keep warm. For the dish:Wasabi, as desired Heat four bowls until very warm. Place enough oil in a fryer or large pan to fry the stuffed lumpia. Bring the oil to 350 degrees and fry them until crisp. (You may do this in batches keeping them warm). Drain on paper toweling. Cut a tiny amount of the end of each of the lumpia wrappers off. (This is just excess dough and it will allow the lumpia to stand upright). Cut them in half on a strong 45 degree bias angle. Now stand them up and place them in the center of the bowls. Place 3 of the warm clams in each of the four bowls. Now spoon the fermented black bean mixture into the bowls. Place the wasabi on the rims of the dish as desired. Serve. continued in part 2

Calories Per Serving: 1876 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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