This is a Japanese-inspired appetizer recipe I used along with two other teammates during an in-school cooking competition. The judges loved it, especially the sauces we used which were both intense enough to tickle your palate, but are not so overpowering in terms of flavor.
For the salad:
Combine cabbage, carrots, cilantro, parsley, cucumber, shallot, cottage cheese, shrimp, tanigue flakes, in a salad spinner or bowl. Toss in mayonnaise, lemon juice, salt and pepper. Set aside.
Lay the nori (shiny-side down) on sushi mat and lightly pat on salad on bottom half of nori, 1/2-inch thick. Align crab sticks on top of salad. Roll, moisten end to seal and let rest.
Repeat the process using the remaining nori sheet and two slices of bread.
Before frying, cover the rolls with flour and dip to egg-milk mixture. After dipping it in egg and milk, coat the salad rolls with the breadcrumbs.
Heat the oil around 320 degrees and deep-fry the rolls in the frying oil to a golden color for 2-3 minutes. Keep turning them in oil until you get the golden color. Drain the excess oil by placing rolls on paper towels. Serve the fried rolls with your choices of dipping sauces.
For the sauces
Mango Mustard Sauce
Combine all ingredients in a bowl. Simmer to thicken.
Asado Barbecue Sauce
Mix all ingredients together and simmer for about 5 minutes to blend flavors and to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (808g)|
|Recipe Makes: 4|
|Calories from Fat: 537 (42%)|
|Amt Per Serving||% DV|
|Total Fat 59.7g||80 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 32.5g|
|Cholesterol 223.3mg||69 %|
|Sodium 3704mg||128 %|
|Potassium 1141.6mg||30 %|
|Total Carbohydrate 131.8g||39 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 125.3g|
|Protein 56.2g||80 %|
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Calories per serving: 1281
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