Jumbo Shrimp Rolls With A Sweet Soy Sauce Recipes

Steps:

• To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
• To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
• Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.
• Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.
• Serve with the dip.
• TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice with cool water in a colander; drain. Put the rice and water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered, (For a good seal, wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes.
• Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.

Steps:

• For the Sauce:.
• In a small saucepan warm the peanut oil over medium heat.
• Add the ginger and garlic.
• Cook until golden brown, about 60 to 90 second, stirring often.
• Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
• Remove from heat and set aside at room temperature.
• If made ahead, warm the sauce over medium heat until the marmalade has melted again.
• Shrimp:.
• In a large bowl mix the oil, salt, chile powder, paprika and pepper.
• Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
• Thread shrimp onto metal skewers or you can also use a fish basket.
• Heat grill to 500 to 550 degrees (high heat).
• With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
• Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.