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Crispy Sushi With Steamed Clams, Wasabi And Fermented Black Beans Recipe


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1/2 cup olive oil

2 tablespoons mirin (rice wine)

1/4 cup fermented black beans, soaked in a little cool water, rinsed and drained

1 cup dry white wine

1/2 cup soy sauce

1 1/2 cups various vegetables, chopped into short (julienne) ribbons

1 jalapeno, stem and seeds discarded, finely minced

1/2 cup prepared ginger soy vinaigrette (recipe below)

Water, to seal the wrappers

peanut oil, to saute the vegetables

3 tablespoons peeled, minced garlic

Salt and pepper, to taste

1/2 cup dry white wine

4 strips of raw tuna cut 5 inches long and 1/2-inch thick

1/2 cup dark roasted sesame oil

2 tablespoons cold butter, cut into a small dice

Cracked black pepper, to taste

1 tablespoon garlic, peeled and finely mince

2 scallions, green and white parts, cleaned and sliced into small rings

1 tablespoon ginger, peeled and finely chopped

4 lumpia wrappers

3 tablespoons peeled, minced ginger

1/2 cup chopped cilantro leaves

1 1/2 tablespoons sugar

1/4 cup rice wine vinegar

Peanut or canola oil to fry the prepared lumpias

1 cup chicken stock

1 cup red wine vinegar

12 clams, scrubbed

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