Healthy Cooking – Asian Flavours – Uramaki rolls, Katsu Curry, Pea shoot Dashi, Lime and chilli scallops

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Healthy Cooking – Asian Flavours – Uramaki rolls, Katsu Curry, Pea shoot Dashi, Lime and chilli scallops

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We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

Tuan Uramaki rolls, Katsu Curry, Pea shoot Dashi, Lime and Chilli Scallops

Uramaki rolls

Ingredients – Serves 4

    • 200g sushi rice uncooked (400g cooked, following cooking instructions)
    • 4 sheets of nori
    • Wasabi paste
    • Pickled ginger
    • Soy sauce
    • Japanese mayo
    • 1x avocado, sliced
    • 1x carrot, shredded
    • 1x cucumber, de-seeded, cut into long batons
    • Handful of coriander, chopped
    • Sashimi grade tuna

Method:

  1. Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
  2. Place roughly 110g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, tuna or any other filling in a centre.
  3. Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder. 
  4. Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife. 
  5. Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.

Katsu Curry

Ingredients – Serves 4

  • For the chicken

    • 12 chicken mini fillets
    • 2tbsp of cornflour
    • 250g breadcrumbs (you could use 50/50 breadcrums/ground almonds)
    • Rapeseed oil for frying

    For the coconut curry sauce

    • 1tbsp of olive oil
    • 1 onion, diced
    • 2cloves of garlic
    • 3cm of ginger, grated
    • 1 carrot, peeled, grated – you can also blend the carrots in advance, this avoids blitzing the curry sauce later in the method
    • 1tsp of mild curry powder
    • 1tsp of turmeric
    • 100ml of veg stock
    • Salt and pepper
    • 300ml of coconut milk
    • 1tbsp of light soy sauce

    For the stir-fried red rice

    • 300g of red or black rice, boiled
    • 1tbsp of oil
    • 2 spring onions, chopped
    • 1 red onion, sliced
    • Handful of chopped coriander
    • Soy sauce to season (tamari)
    • 1 lime, juice and zest

Method:

For the Sauce

  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.

For the chicken

  1. In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
  2. Fry in rapeseed oil until golden brown and cooked through

For the rice

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
  2. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Pea shoot Dashi

Ingredients – Serves 4

  • 2 sheets of dried kombu
  • 1.5 ounces bonito flakes (about 3 packed cups)
  • 100g pea shoots
  • Soy sauce to taste

Method:

  1. Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
  2.  
  3. Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
  4.  
  5. Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl, add pea shoots and let infuse for 5 minutes.
  6.  
  7. Transfer to blender and whizz until smooth, pass through a fine strainer and chill until very cold.

Lime and chilli scallops

Ingredients – Serves 2 as a starter

    • 4 scallops with shell
    • Splash of olive oil
    • 2 garlic cloves
    • 1 fresh red chilli
    • 1 lime
    • Handful of fresh coriander
    • Salt
    • Pepper

Method:

  1. Remove the shell of scallops (keep the shell to serve the scallops), clean and dry them.
  2. Roughly chop the garlic, chilli and coriander.
  3. Heat the olive oil in pan and fry the scallops for 1 minute till it gets golden, then turn them over to fry the other side.
  4. After you turn it, add the chopped garlic and red chilli into the pan.
  5. Cook the scallops, garlic and red chilli for 1 minute.
  6. Before taking it from the heat, add the lime juice and let it absorb.
  7. Put the cooked scallops in the shell with chillies and season it with salt and pepper.
  8. To garnish it, add the roughly chopped coriander and drizzle of olive oil.

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