MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soft Shell Crab Rolls - Washington Roll
Categories: Hawaiian, Appetizers, Crab, Fish, Caviar
Yield: 4 Servings

Oil for frying
4 Soft shell crabs
1 c Flour
2 Sheets sushi nori, cut in
Half lengthwise
2 c Cooked plain or seasoned
Rice*
4 ts Mayonnaise
4 ts Tobiko (flying fish roe)
4 sl Avocado
4 Strips cucumber
Radish sprouts
Prepared unagi (eel) sauce

In a deep skillet, heat oil to 350F. Coat crabs with flour. Fry in
hot oil for 30 sec on each side. Drain well on paper towels. Cut
crabs in half. Lay 1/2 sheet of nori on a bamboo mat or flat
surface. Spread 1/2 c of rice crosswise on nori, leaving 1/2"
uncovered at farthest end. Spread mayonnaise and tobiko in center
of rice. Place 2 crab halves, 1 slice avocado, 1 strip cucumber
and a few radish sprouts on the rice. Roll like a jelly roll until
nori completely surrounds rice. Make 3 more rolls. Cut each roll
into 4 pieces. Serve with unagi sauce.

*Sprinkle desired amount of powdered sushi seasoning or Japanese
seasoned seaweed mix over hot cooked rice; mix well. For a simple
appetizer, soft shell crabs can be fried, as done in this recipe,
and served on a bed of shredded daikon (white radish) and radish
sprouts and garnished with lemon wedges.

The Electric Kitchen; Hawaiian Electric Company, Inc.
From: Michael Loo

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sprouting Ramen Salad
Categories: Salads, Noodles, Chilies, Beans, Dressing
Yield: 4 Servings

1/2 lb Chinese noodles
2 c Bean sprouts
2 oz Daikon radish sprouts
3 oz Alfalfa sprouts
3 tb Sesame seeds
Dressing;
1/4 c Red wine vinegar
2 tb Dark soy sauce
2 tb Sesame oil
1 1/2 tb Sugar
1 ts Chinese red chili sauce
1/3 c Minced green onion
2 tb Fresh ginger root; minced

Bring 6 quarts of water to a rapid boil and add the noodles. When
noodles

Pull alfalfa sprouts apart. Put spouts aside.

In a small ungreased skillet placed over high heat, toast the
sesame seeds

Combine the dressing ingredients and mix well. Toss the noodles
with the d

Toss noodles with sprouts. Turn out onto serving plates, sprinkle
with seed

Recipe by: Hugh Carpenter and Teri Sandison
From: Chopstix Restaurants, London, England

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Cheers

Jim


... Not every soup is chicken noodle and not every herb puree is a pesto.

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