Recipe - Hamachi Spring Rolls And Lime Chile Sauce

1 cup Lime Chile Sauee; (See
recipe, below)
6 tablespoon Sesame oil
One half cup Julienned carrots
2 tablespoon Minced garlic
2 tablespoon Minced ginger
4 ounce Bean sprouts
4 Ounches shiitake mushrooms;
cut or sliced up
1 Japanese cucumber; seeded
and cut into 1/4inch
matchsticks
One half cup Daikon or turnip; cut into
1/4inch matchsticks
2 ounce Bean thread noodles
2 tablespoon Light soy sauce; (preferably
Yamasa brand)
2 tablespoon Fish sauce
1 cup Chopped fresh cilantro
8 Sheets round rice paper
wrappers
8 ounce Fresh hamachi; (yellowfin
tuna), cut into 8 strips
1 Egg; beaten
1 tablespoon Cornstarch
Peanut oil; for frying
12 Fresh chives
1 teaspoon Toasted white sesame seeds;
for garnish

LIME CHILE SAUCE
One half cup Mirin
One fourth cup Plum wine
One fourth cup Sake
One fourth cup Sweet chile sauce;
(preferably Lingham's
brand)
1 Ripe plums; pitted and
chopped, (up to 2)
Juice and zest of One half orange
1 Kaffir lime leaves; very
finely julienned, (up to 2)

In these spring rolls the ingredients are all neatly layered, so that when
cut, the finished product somewhat resembles a sushi roll. The accompanying
Lime Chile Sauce perfectly accents the hamachi (yellowfin tuna).

Prepare the Lime Chile Sauce and set aside.
Heat 2 tablespoons of the sesame oil in a wok or large saut‚ pan and
stirfry the carrots. With onethird of the garlic and ginger over high
heat for 30 seconds. Transfer to a bowl. Repeat for the bean sprouts and
mushrooms, placing each in a separate bowl. Placc the cucumber and daikon
in separate bowls.
Bring a stockpot of water to a boil and cook the bean thread noodles until
soft, about 10 to 15 minutes. Strain through a sieve, transfer to a mixing
bowl, and toss with the soy sauce, fish sauce, and cilantro. Set aside.
Dip the rice paper in warm water for 10 seconds to soften (if you let them
get too wet, they will start to break). Pat dry with a clean kitchen towel
and lay out on a work surface. Place a strip of the hamachi on the rice
paper and add a layer of each of the different vegetables. Brush the edges
of the rice paper with the beaten egg, roll up, folding in the ends like a
burrito. and dust with the cornstarch
Heat enough peanut oil in a large skillet to come One half inch up the sides.
Using tongs, immerse the spring rolls in the hot oil and panfry over
mediumlow heat for about 1 minute per side, or until olden and crisp.
To serve, cut each spring roll in half. Spoon I/4 cup of the Lime Chile
Sauce on each serving plate and stand 4 spring roll halves, cut side up, on
the sauce. Garnish the rolls with the chives and the sesame seeds.
Yield: Serves 4

Lime Chile Sauce: In a heavy saucepan, combine all the ingredients, bring
to a simmer over high heat, lower the heat nd slowly reduce to about 1 cup.
Strain and cool to room temperature.
Yield: About 1 cup

http://www.foodtv.com/socal/recreg.htm
Posted to recipeludigest by LSHW shusky@erols.com on Feb 20, 1998