Subj : Radish sprouts 4
To   : ALL
From : JIM WELLER
Date : Sun Aug 28 2022 19:43:00

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
 
MMMMM

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

MMMMM

Cheers

Jim


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

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