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Receta Crispy Sushi With Steamed Clams, Wasabi And Fermented Black Beans
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Ingredientes
- 1 1/2 c. various vegetables short julienne ribbons Salt to taste Freshly-grnd black pepper to taste Peanut oil to saute/fry vegetables
- 1/2 c. prepared ginger-soy vinaigrette (see below)
- 4 x lumpia wrappers
- 4 x raw tuna strips, 5" long, 1/2" thick Water to seal wrappers Peanut or possibly canola oil to fry lumpias
- 12 x clams scrubbed
- 1 c. dry white wine
- 1/2 c. dry white wine
- 2 Tbsp. mirin (rice wine)
- 1/4 c. rice wine vinegar
- 1 Tbsp. peeled, finely-minced ginger
- 1 Tbsp. peeled, finely-chopped garlic
- 1 x jalapeno stemmed, seeded, and finely chopped
- 1 c. chicken stock
- 1/4 c. fermented black beans soaked in cold water, rinsed and liquid removed
- 2 x scallions, green and white parts cleaned, and sliced into small rings
- 2 Tbsp. cool butter cut small dice Wasabi as desired
- 1 c. red wine vinegar
- 1/2 c. soy sauce
- 1/2 c. dark roasted sesame oil
- 1/2 c. extra virgin olive oil
- 1/2 c. minced cilantro leaves
- 3 Tbsp. peeled, chopped ginger
- 3 Tbsp. peeled, chopped garlic
- 1 1/2 Tbsp. sugar Cracked black pepper to taste
Direcciones
- Ginger-Soy Vinaigrette to dress the Asian vegetables: Combine all of the ingredients together and keep at room temperature if preparing the dish directly. Otherwise chill till almost ready to cook. Any extra vinaigrette can be stored cool for a week or possibly so.
- Crispy sushi: Saute/fry the vegetables in a very warm wok or possibly saute/fry pan. When they are almost cooked add in sufficient of the ginger-soy vinaigrette just to coat them. Cold 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 till almost closed folding in the sides as you do. Seal with the water by rubbing the lumpia's edges with your water moistened fingers.
- 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.
- Clams: Place the clams in a small saucepan with a lid. Add in the white wine and steam them open on medium-high heat till the clams open. Remove from the heat and set aside, keeping them hot.
- Fermented black beans: 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 min).
- Add in the chicken stock and reduce the mix to about 1/2 c., (about 15 min). Add in the scallions and the fermented black beans and cook till just a little bit of liquid remains. Whisk in the butter and keep hot. (Yields about 3/4 c.)
- For the dish: Heat four bowls till very hot.
- Place sufficient oil in a fryer or possibly large pan to fry the stuffed lumpia. Bring the oil to 350 degrees and fry them till crisp. (You may do this in batches keeping them hot). 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 hot clams in each of the four bowls. Now spoon the fermented black bean mix into the bowls. Place the wasabi on the rims of the dish as desired. Serve.
- This recipe yields 4 servings.
- Comments: The dish may be garnished with lime wedges, cilantro leaves and/or possibly dots of salsa Sriracha, (a very red Oriental warm sauce).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 719 | |
| Calories from Fat 536 | 75% |
| Total Fat 60.62g | 76% |
| Saturated Fat 11.33g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1970mg | 82% |
| Potassium 467mg | 13% |
| Total Carbs 15.8g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.49g | 4% |
| Protein 9.11g | 15% |
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