- 1 1/2 cups various vegetables, chopped into short (julienne) ribbons
- Salt and pepper, to taste
- Peanut oil, to saute the vegetables
- 1/2 cup prepared ginger soy vinaigrette (recipe below)
- 4 lumpia wrappers
- 4 strips of raw tuna cut 5 inches long and 1/2-inch thick
- Water, to seal the wrappers
- Peanut or canola oil to fry the prepared lumpias
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.
Note: 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.
For the dish: Wasabi, as desired
Heat four bowls until very warm.
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. Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha (a very red Southeast Asian hot sauce).
- 12 clams, scrubbed
- 1 cup dry white wine
Fermented black beans:
- 1/2 cup dry white wine
- 2 tablespoons mirin (rice wine)
- 1/4 cup rice wine vinegar
- 1 tablespoon ginger, peeled and finely chopped
- 1 tablespoon garlic, peeled and finely mince
- 1 jalapeno, stem and seeds discarded, finely minced
- 1 cup chicken stock
- 1/4 cup fermented black beans, soaked in a little cool water, rinsed and drained
- 2 scallions, green and white parts, cleaned and sliced into small rings
- 2 tablespoons cold butter, cut into a small dice
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 Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno 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.
Yield: about 3/4 cup
Gingersoy vinaigrette to dress the Asian vegetables:
- 1 cup red wine vinegar
- 1/2 cup soy sauce
- 1/2 cup dark roasted sesame oil
- 1/2 cup olive oil
- 1/2 cup chopped cilantro leaves
- 3 tablespoons peeled, minced ginger
- 3 tablespoons peeled, minced garlic
- 1 1/2 tablespoons sugar
- Cracked black pepper, to taste
Combine all of the above together and keep at room temperature if preparing the dish directly. Otherwise refrigerate until almost ready to cook Note: Any extra vinaigrette can be stored cold for a week or so