HONOLULU (HawaiiNewsNow)- Many of us here on Sunrise really love Tuesdays because that is when Chef Chai comes in to show us how to cook. This week he show Steve and Grace how to make Summer Rolls.
Ingredients: 4 strips of fresh Ahi about 10 inches long and .5 inch square long
4 pieces of 12 inch Thai rice paper
Cajun spice (to be sprinkled on the fish before cooking)
16 mint leaves
1 oz. shredded carrots
1 oz. shredded green mango
1 oz shredded beets
4 oz. of baby lettuce
Radish sprouts and Enoki mushroom for garnish
~ Sprinkle Cajun spice on the fish evenly.
~ In a hot, non stick pan, quickly sear the fish for about 30 seconds, put aside.
~ Soften each piece of Thai rice paper by spraying it with water or covering it with a damp cloth. (It will take about 30 seconds to soften) Lay it on a flat surface.
~ Divide all the ingredients to be wrapped into four portions.
First put the Enoki mushroom and radish sprouts on each end of the paper. Next evenly layer the shredded carrots, shredded beets, shredded green mango, 4 pieces of mint leaves, 1 piece of fresh Ahi, and some baby lettuce.
~ Roll the rice paper from one end to the other, roll the rice paper over to form a tube with all the ingredients wrapped inside.
~ Repeat for each pieces of rice paper and then cut each roll into a bite sized pieces.
Soy Ginger Sesame Sauce
Ingredients: ¼ cup Aloha Shoyu (can be reduce if preferred)
¼ cup cooking Mirin (Japanese sweet rice wine)
½ cup of water
1 oz. sliced fresh ginger
1 oz. sliced onions
1 oz. sliced celery
1 oz. sliced carrot
Dash of sesame oil
2 tablespoons unsalted butter
~ Place all the ingredients except butter into a pot. Bring to a boil, then reduce the heat and simmer for about 20-30 minutes.
~ Just before serving, strain out the vegetables. Slowly whip butter into the remaining sauce. Turn off the heat.
~ Butter should be at room temperature. When adding butter to the sauce, keep whipping continuously until the butter is incorporated into the sauce. Turn off the heat right away.