New Asian Cuisine
| Welcoming Summer with Fast Simple Asian Recipes |
Filling
1/2 cup (50 g) finely shredded carrot
1/2 cup (75 g) finely shredded daikon
2 tablespoons minced coriander leaves (cilantro)
3 tablespoons sweet plum sauce
1 tablespoon sesame oil
2 tablespoons fish sauce
3 tablespoons crushed unsalted roasted peanuts
1 tablespoon sesame seeds, dry-roasted in a skillet until brown
3 teaspoons lime juice
Make the Filling by combining all the ingredients in a bowl and toss to mix well. Set aside.
Quarter each dried rice paper wrapper and trim the sides to form 4 squares. Briefly soak the squares in
water to soften, then pat dry with paper towels.
Cut the salmon fillets into 24 very thin slices. Place a slice of salmon and 1 tablespoon of the Filling onto
each rice paper square and roll up tightly into a bite-sized piece. Garnish with tobiko or salmon roe and
green onions, and serve chilled.
Note: Dried rice paper wrappers are sold in Asian food stores in plastic packets containing 10 or more
wrappers. They are round and white, about 10 in (25 cm) in diameter. Pale green wasabi tobiko roe is
tobiko roe that has been flavored with wasabi. Fresh wasabi tobiko roe can be purchased in packets in
Japanese supermarkets.
1/2 cup (50 g) finely shredded carrot
1/2 cup (75 g) finely shredded daikon
2 tablespoons minced coriander leaves (cilantro)
3 tablespoons sweet plum sauce
1 tablespoon sesame oil
2 tablespoons fish sauce
3 tablespoons crushed unsalted roasted peanuts
1 tablespoon sesame seeds, dry-roasted in a skillet until brown
3 teaspoons lime juice
Make the Filling by combining all the ingredients in a bowl and toss to mix well. Set aside.
Quarter each dried rice paper wrapper and trim the sides to form 4 squares. Briefly soak the squares in
water to soften, then pat dry with paper towels.
Cut the salmon fillets into 24 very thin slices. Place a slice of salmon and 1 tablespoon of the Filling onto
each rice paper square and roll up tightly into a bite-sized piece. Garnish with tobiko or salmon roe and
green onions, and serve chilled.
Note: Dried rice paper wrappers are sold in Asian food stores in plastic packets containing 10 or more
wrappers. They are round and white, about 10 in (25 cm) in diameter. Pale green wasabi tobiko roe is
tobiko roe that has been flavored with wasabi. Fresh wasabi tobiko roe can be purchased in packets in
Japanese supermarkets.
10-minute Shrimp Curry Recipe
By Jaden Hair, Steamy Kitchen
serves 2
1/2 teaspoon cooking oil
1 tablespoon red curry paste
6 ounces coconut milk
1/2 red bell pepper, seeded and cut into strips
One 6 ounce package mushrooms, sliced (I used
Japanese King Trumpet Mushrooms)
1/2 pound shrimp, peeled and deveined
8 basil leaves (optional)
By Jaden Hair, Steamy Kitchen
serves 2
1/2 teaspoon cooking oil
1 tablespoon red curry paste
6 ounces coconut milk
1/2 red bell pepper, seeded and cut into strips
One 6 ounce package mushrooms, sliced (I used
Japanese King Trumpet Mushrooms)
1/2 pound shrimp, peeled and deveined
8 basil leaves (optional)
Fresh salmon salad rolls
By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Reprinted with the express permission of Tuttle Publishing.
Inspiration for these gorgeously delicate rolls comes from Yu
Sheng, a raw fish salad eaten by Singaporeans during the
Lunar New Year celebrations. Light, fresh and nutty flavors
come prettily bundled in rice paper wrappers, with little dabs
of tasty tobiko fish roe lending an elegant finishing touch.
Makes 24 rolls
Preparation time: 25 minutes
6 dried rice paper wrappers (see note)
10 oz (300 g) fresh salmon fillets
Wasabi tobiko or salmon roe (see note), to garnish
Green onions (scallions), to garnish
By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Reprinted with the express permission of Tuttle Publishing.
Inspiration for these gorgeously delicate rolls comes from Yu
Sheng, a raw fish salad eaten by Singaporeans during the
Lunar New Year celebrations. Light, fresh and nutty flavors
come prettily bundled in rice paper wrappers, with little dabs
of tasty tobiko fish roe lending an elegant finishing touch.
Makes 24 rolls
Preparation time: 25 minutes
6 dried rice paper wrappers (see note)
10 oz (300 g) fresh salmon fillets
Wasabi tobiko or salmon roe (see note), to garnish
Green onions (scallions), to garnish
Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about
30 seconds. Pour in the coconut milk and stir to combine. Add in the mushrooms and the red peppers and
continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Add in the
basil and serve over rice.
30 seconds. Pour in the coconut milk and stir to combine. Add in the mushrooms and the red peppers and
continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Add in the
basil and serve over rice.