January 27-February 2, 2005
food
In a pot, combine vinegar, sugar, ginger and garlic and bring mixture to a boil. Reduce and allow to simmer for 2 to 3 minutes. Place julienned carrots in a nonreactive bowl and pour hot vinegar mixture over it. Let stand until cool. Add cucumber, shrimp, mint and lemon juice. Mix well. Refrigerate for 2 to 3 hours. Salt and pepper to taste before serving. Serves 4.
To prepare katsu rolls, lay out nori smooth side down. Cover nori with chard, leaving a 1/2 inch space along the top of the nori. Dampen 1/2 inch space. Place strip of salmon in the middle of the bottom third of the nori and season with spice mixture. Roll nori tightly around salmon and set it aside, seam side down.
To prepare tempura batter, mix cornstarch with soda water until you have a thick slurry sauce. Place coconut in shallow pan. Dip rolls in slurry and roll in coconut.
To cook, heat oil in a large skillet to 340 degrees and fry until lightly browned. Salmon should remain raw. Slice into 6 to 8 pieces and serve with passion fruit or mango puree. Serves 4.
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