Belle Haven Asian-Style Salad Bowl with Peanut Ginger Soy Dressing

Submitted by: Max-Philippe Knoepfel, Executive Chef; Belle Haven Country Club; Alexandria, VA

by C&RB Staff (editor@clubandresortbusiness.com)
August 2007
 

California Sushi Rolls

Procedure:
• Cook rice, then combine with sugar and seasoned vinegar. Allow rice to cool. Divide into two equal portions (one portion for each sushi roll).
• Lay out one seaweed wrapper on a cutting board. Take half of one portion of the rice and evenly distribute it down the center of the wrap.
• Divide the surimi and avocado into two equal portions. Using one portion of each, make lengthwise layers on top of the rice, ending with a layer of surimi.
• Spread half of the wasabi paste on top of the surimi, then finish with the remainder of the rice.
• Using a bamboo mat, roll the wrapper, forming into a tight square.
• Mix the toasted and black sesame seeds; roll the sushi roll in the seeds, covering the entire surface of the roll.
• Repeat the rice, surimi, avocado and wasabi layering process using second seaweed wrapper.
• Refrigerate the rolls until you are ready to serve them. Slice each roll into eight 1 1/2-inch-thick pieces.

Asian-Style Salad Bowl

Procedure:
• In a small pot of boiling water, cook the cellophane noodles for two minutes, until they are transparent. Strain off water and then toss with vegetable oil.
• To make peanut sauce: in a small saucepan, combine the peanut butter, soy sauce, orange juice, ground ginger and minced garlic. Place on medium heat until all ingredients are thoroughly combined, approximately 10 minutes.
• In a large mixing bowl, combine the cooked cellophane noodles; peanut sauce; Napa and red cabbages; daikon radish sprouts; bamboo shoots; mandarin orange segments; red, yellow and green bell peppers; green onions, almonds; pickled ginger; sesame seeds and black sesame seeds.
• Gently mix, using tongs, and let marinate for 30 minutes in the refrigerator.
• Divide the salad into eight Chinese to-go boxes.
• On top of each salad, divide the cooked shrimp, California sushi rolls and fried wonton skins. Sprinkle with toasted sesame seeds. Place one pair of chopsticks on top of each box.

Yield: 8 servings