Crispy Sushi With Steamed Clams, Wasabi And Fermented Black Beans

Recipe Ingredients

		Crispy Sushi
1 1/2 cups	355ml	Various vegetables --short julienne
		Ribbons
		Salt - to taste
		Freshly-ground black pepper - to taste
		Peanut oil - to saute vegetables
1/2 cup	118ml	Prepared ginger-soy vinaigrette - (see below)
4		Lumpia wrappers
4		Raw tuna strips, 5" long, 1/2" thick
		Water - to seal wrappers
		Peanut or canola oil - to fry lumpias
		Clams
12		Clams - scrubbed
1 cup	237ml	Dry white wine
		Fermented Black Beans
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Mirin (rice wine)
1/4 cup	59ml	Rice wine vinegar
1 tablespoon	15ml	Peeled, finely-chopped ginger
1 tablespoon	15ml	Peeled, finely-minced garlic
1		Jalapeño - stemmed, seeded,
		And finely minced
1 cup	237ml	Chicken stock
1/4 cup	40g / 1.4oz	Fermented black beans - soaked in cool water,
		Rinsed and drained
2		Scallions, green and white parts - cleaned, and
		Sliced into small rings
2 tablespoons	30ml	Cold butter - cut small dice
		For The Dish
		Wasabi - as desired
		Ginger Soy Vinaigrette
1 cup	237ml	Red wine vinegar
1/2 cup	118ml	Soy sauce
1/2 cup	118ml	Dark roasted sesame oil
1/2 cup	118ml	Olive oil
1/2 cup	8g / 0.3oz	Chopped cilantro leaves
3 tablespoons	45ml	Peeled, minced ginger
3 tablespoons	45ml	Peeled, minced garlic
1 1/2 tablespoons	22ml	Sugar
		Cracked black pepper - to taste

Recipe Instructions

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 refrigerate until almost ready to cook. Any extra vinaigrette can be stored cold for a week or so.

Crispy sushi: 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 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 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.

Fermented black beans: Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeño 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. (Yields about 3/4 cup)

For the dish: 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.

This recipe yields 4 servings.

Comments: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha, (a very red Oriental hot sauce).

Source:
CHEF DU JOUR - (Show # DJ-9364) - from the TV FOOD NETWORK

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