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Chef All Kovalencik's Shrimp & Spring Roll Fresh Hawaiian Spotted Shrimp Served with a Vegetable Spring Roll and a Lemon Grass Vinaigrette. For the spring roll: 1 cup julienned carrots 1 cup julienned shiitake mushrooms 1 cup cellophane bean noodle (cooked) 1 cup chopped nappa cabbage 1 cup bean sprouts 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1/2 cup bias cut scallions 1/4 cup sesame oil 2 tbls. fish sauce 2 tbls Sweet Soy Egg roll wrappers Egg wash Canola oil, for frying Prepare the vegetable rolls by quickly sauteing all the vegetables with the soy and fish sauce in sesame oil with the ginger, garlic and scallions added. Allow to cool, then add the cellophane nodles Portion some of the filling in egg roll wrappers, and seal with egg wash. Pan fry just before serving, and cut on a bias. Flashed Sauted Shrimp: 4 large shrimps (U-15s), deveined, with head left on 4 scallions, green part only finely chopped pinch of ground black peppercorns pinch of ground white peppercorns pinch of ground Szechwan peppercorns pinch of fleur de sel 1 tablespoon canola oil Saute shrimp quickly in hot oil. Add the green parts of the scallions and the dry ingredients. Cook until shrimp are pink, 3 to 5 minutes. Lemon Grass Vinaigrette: 4 Tbsp sesame seed oil 2 tsp Chopped Lemon Grass 1/4 cup Rice Wine Vinegar 3 Tbsp Sweet Soy 2 tsp fresh minced ginger 1 Tbsp finely chopped scallions 1 Tbsp Black Sesame Seeds In a Bowl mix all ingredients |
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