Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Various vegetables --short julienne Ribbons Salt - to taste Freshly-ground black pepper - to taste Peanut oil - to saute vegetables

  2. 1/2 cup 118ml Prepared ginger-soy vinaigrette - (see below)

  3. 4 Lumpia wrappers

  4. 4 Raw tuna strips,

  5. 5" long,

  6. 1/2" thick Water - to seal wrappers Peanut or canola oil - to fry lumpias Clams

  7. 12 Clams - scrubbed

  8. 1 cup 237ml Dry white wine Fermented Black Beans

  9. 1/2 cup 118ml Dry white wine

  10. 2 tablespoons 30ml Mirin (rice wine)

  11. 1/4 cup 59ml Rice wine vinegar

  12. 1 tablespoon 15ml Peeled, finely-chopped ginger

  13. 1 tablespoon 15ml Peeled, finely-minced garlic

  14. 1 Jalapeño - stemmed, seeded, And finely minced

  15. 1 cup 237ml Chicken stock

  16. 1/4 cup 40g / 1.4oz Fermented black beans - soaked in cool water, Rinsed and drained

  17. 2 Scallions, green and white parts - cleaned, and Sliced into small rings

  18. 2 tablespoons 30ml Cold butter - cut small dice For The Dish Wasabi - as desired Ginger Soy Vinaigrette

  19. 1 cup 237ml Red wine vinegar

  20. 1/2 cup 118ml Soy sauce

  21. 1/2 cup 118ml Dark roasted sesame oil

  22. 1/2 cup 118ml Olive oil

  23. 1/2 cup 8g / 1/3oz Chopped cilantro leaves

  24. 3 tablespoons 45ml Peeled, minced ginger

  25. 3 tablespoons 45ml Peeled, minced garlic

  26. 1 1/2 tablespoons 22ml Sugar Cracked black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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).


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