Sunday Asian Night: Salad with a Carrot Ginger Dressing, Shrimp Parcels with a Peanut Hoisin Sauce, Lobster and Shrimp Sushi Rolls, and Vegetable Pad Thai
Carrot Ginger Dressing
2 TB red onion, minced
1 heaping TB of chopped fresh ginger
2 TB miso paste
2 TB rice vinegar
2 TB sesame oil
1/4 cup oil (not sesame oil, more basic/plain)
2 TB hot water
This salad dressing is very similar to the dressing on the salad you get at a Japanese restaurant with your sushi, which I love! It's also very simple - all you have to do is put all of the ingredients (except the 1/4 cup of oil) in a food processor and blend together well. Then at the end, add the 1/4 cup oil through the hole on the top of the food processor and add gradually while the processor is running. The salad part consisted of romaine lettuce, thinly sliced red onion, mushrooms, cucumber and diced tomato!
Shrimp Parcels with a Peanut Hoisin Sauce
|Pork Gyoza - January 2010|
2 tsp cornstarch
2 tsp sherry
1 tsp sugar
2 tsp hoisin sauce
8 oz. peeled, large cooked shrimp (I used about 20 shrimp, chopped)
4 scallions, diced
1/3 cup bean sprouts, chopped
1 mushroom, chopped
8 rice paper wrappers
oil (for frying)
4. Serve the warm shrimp parcels with the peanut hoisin sauce!
|Rolling the lobster sushi rolls|
I'll have to do a separate entry next time I make sushi - and I will admit that I made quite a few mistakes this time around. Most importantly, I way overcooked the rice or didn't add enough water or something because I completely burned the bottom of the pan and layer of rice. Oops. The top layer of rice still worked okay though! I also accidentally wrapped one of the rolls with 2 layers of seaweed wrap that were stuck together, which made that roll kind of chewy. Another oops. I don't like buying a giant piece of sushi grade fish from the seafood market near my parents in NH because I always have so much left over. I'm always trying to come up with other solutions - crab meat, vegetarian or shrimp rolls. It was my father's idea to buy a whole lobster, take out the meat and make lobster sushi rolls. It seemed like an awful lot of work to me though - and I'd rather use lobster for another dish I think.
2 cups of chopped vegetables: broccoli, pea pods, red pepper, carrot, mushroom (any mixture of these)
1/2 cup bean sprouts
Thai Rice Noodles
Fresh Lime Wedges
1/3 cup Ground Peanuts
2 Scallions, chopped
3/4 cup defrosted large cooked shrimp
2 eggs, beaten
1 oz. tamarind paste*
2 TB fish sauce
2 TB sugar
2 TB rice wine vinegar
3 tsp. sesame oil
Any leftover peanut hoisin sauce you have from the shrimp parcels
2 TB soy sauce
*I never have this on hand, so I pureed 2 dried apricots, some lemon juice and a TB of prune juice together - and it serves as my substitute.
1. I've read tips over time for making pad thai. One - use a wok, it concentrates the heat better than a stir fry pan. Two - Have your ingredients all measured out in advance so that things don't burn in the wok while you chop ingredients. Three - Make your sauce in advance for the same reason!
3. For the sauce, simply warm and stir ingredients together over low heat on the stove.
5. Next you'll drain and add the soaked noodles, as well as the sauce. Stir around a bit - the more you let the noodles sit, without stirring them, the more they'll fry up and get that fried hard texture, so the noodles shouldn't be in the pan very long.
6. Add the shrimp at the very end (if you'd like), leaving the noodle and vegetable mix in the pan for a short time because the shrimp are already cooked and just need to be warmed really.
7. Add the pad thai to a serving bowl and top with ground peanuts, chopped scallion and lime wedges to garnish! Suggest to your guests that they take one of the lime wedges and squeeze over their portion - it adds a nice citrusy flavor to the dish!
Overall a great night with my cousin and I hope that she'll make the trek down to the city to visit me once I'm all moved in down there and not living near her in NH anymore!