Mango, crab mix well in hand roll
This dish was prepared by D.K. Kodama of Sansei Seafood Restaurant & Sushi Bar on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.
Mango and Crab Salad Hand Roll
3 cups cooked blue crabmeat, chopped
1 cup imitation crabmeat, minced
1/4 cup mayonnaise
4 sheets mamenori (soybean wrapper) or nori (dried seaweed)
2 teaspoons cooked short-grain white rice
8 cups loosely packed salad greens, extremely dry
2 cups diced mango
1 cup dry-roasted peanuts
2 cups coarsely chopped fresh cilantro
1 medium Japanese cucumber, thinly sliced
3 tablespoons sweet Thai chili sauce
» Thai Vinaigrette
3 tablespoons sake
1/2 cup rice vinegar
1/2 cup sugar
1/2 tablespoon chopped garlic
3 tablespoons fish sauce (patis)
1 teaspoon sambal (Indonesian chile paste)
Combine blue crab, imitation crab and mayonnaise. Set aside.
Lay 1 mamenori sheet on bamboo mat. Spread 1/2 teaspoon rice in a very thin line 1/2 inch from edge of mamenori (this is to seal the roll). Lay a quarter of salad greens across bottom two-thirds of mamenori.
Add a quarter of crab mixture, mango, peanuts, cilantro and cucumber across bottom third, keeping some peanuts, cilantro and cucumber aside for garnish. Roll firmly and seal. Repeat to make a total of 4 rolls.
To make vinaigrette: Heat sake over high heat to cook of alcohol, 1 to 2 minutes. Cool. Add remaining ingredients. Mix well. Chill. Makes 1 cup.
Cut each roll into 4 pieces. Dot with chili sauce and scatter remaining peanuts, cilantro and cucumber over all. Serve with vinaigrette.
Nutritional information unavailable.