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Citrus-Mint Syrup
Seafood Lumpias
Peppered Lamb Satays with Citrus-Mint Syrup
Blackened Scallops with Carrot Salad
Geoffrey Zakarian's Sea Scallop Cru with Rosemary and Honey Essence
and Sea Bean Salad
WINE NOTES
Veuve Clicquot Yellow Label Champagne: One of Ming's favorites.
Mostly pinot noir for a firm structure, rounded with small amount of
pinot meunier, along with one-third Chardonnay for elegance and
finesse. Fruit & brioche aromas with a refreshing finish. The bright
yet rounded flavors pair well with the two scallop dishes, enhancing
without competing.
D'Arenberg the Footbolt Shiraz: Spicy, ripe peppery mulberry
and blackberry fruit aromas. Rich chocolate, stewed plum and
cinnamon follow. Has an integrated oak tannin, which provides great
texture to support the plum, black currant and blackberry mid-palate
flavors. A long, velvety, fine-grained tannin finish. The spiciness
complements the peppery lamb and the spice in the lumpias.
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Seafood Lumpias
Makes 16 to 20 rolls
- 1 pound small shrimp, peeled, deveined
- 1/2 pound butterfish (black cod), or bass,
cut into 1-inch dice, skinned
- 1/2 pound bay scallops
- 1 egg
- 1 tablespoon finely chopped fresh ginger
- 1/2 cup scallion whites, sliced 1/8-inch
thick
- 1/4 cup chopped fresh cilantro
- 1 teaspoon toasted sesame oil
- 1/2 cup Citrus-Mint Syrup
- Kosher salt and freshly ground black pepper
- 16 to 20 lumpia wrappers
- 1 egg beaten with 1/4 cup water, for egg
wash
- Canola oil, for frying
Prepare a fryer or stockpot filled 1/3-full
with canola oil heated to 375 degrees. To make the filling: in a
food processor, combine shrimp, fish, scallops, egg, ginger,
scallion whites, cilantro and sesame oil. Season with salt and
pepper and pulse to finely chop; do not puree. Check for flavor by
microwaving or sautéing a small portion. Have a small bowl of water
handy to wet your fingertips. Place a lumpia wrapper on a work
surface with a corner near you. Place about 2 tablespoons of filling
a little above the corner and bring the near corner of the wrapper
over the filling to enclose it. Brush the edges with egg wash, roll
tightly toward the middle of the wrapper, then fold in the sides and
continue to roll to make a sticklike spring roll 1/4- to 1/2-inch in
diameter. Make the roll as thin as possible. Rest the roll seam-side
down for 2 minutes and repeat with the remaining wrappers and
filling. Add the lumpia rolls, in batches, to the hot oil and fry
until G, B & D (golden brown and delicious), about 5 minutes. Remove
with a large-mesh strainer and drain on paper towels. To serve,
stand the lumpias in a large glass and serve with a dipping bowl of
Citrus-Mint Syrup.
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