Summer Roll with Asian Vegetable Salad and Tempura Soft-Shell Crab, Sesame Plum Vinaigrette
Low-calorie, low-fat, perfect for summer
Ingredients:
6 soft-shell crabs
2 teaspoon cornstarch
3/4 cup somen noodles, cooked
3/8 cup carrots, julienned
1/4 cup bamboo shoots, julienned
1/4 cup radish sprouts
1/4 cup red radish, julienned
2 teaspoon chopped cilantro
2 teaspoon miso paste
3 teaspoon rice vinegar
1 teaspoon sesame oil
Salt and pepper, to taste
12 rice-paper wraps (available at Asian specialty markets)
Ingredients for vinaigrette:
2 plums
1 teaspoon low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon peanut oil
1 teaspoon sesame seeds
Micro greens, as garnish
Preparation:
- Coat the crabs lightly with cornstarch, season to taste, and deep fry quickly until brown and crispy. Drain on a paper towel, then cut each in half.
- BPlace the vegetables and somen noodles in a bowl. Toss with cilantro, miso, rice vinegar, sesame oil, and lime juice. Season to taste.
- PDip one rive-paper wrap in water until soft and place on a wet towel. In the middle of the wrap place one tablespoon of vegetable-and-noodle mix, 1/2 of one soft-shell crab, and another 1/2 tablespoon of the vegetable mix on top. Roll the wrap tightly and fold the ends in. Repeat to make 12 rolls.
- Mix all the vinaigrette ingredients in a belnder. Taste and adjust the seasonings.
- Cut each roll in half. For each serving, place 4 pieces on a large plate garnished with a small bunch of micro greens and a drizzle of vinaigrette around the edge.
Serves 6
Courtesy of Chef Eric Faivre, The Terrace at Grand Wailea Resort and Spa - Maui, Hawaii.
