Nuevo Latino Roll-ups Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
24 large: Shrimp, peeled -- deveined
10 ounce: Japanese panko crumbs for breading, (1 package)
8: Whole wheat torillas, (12 inch)
56 ounce: Angel hair pasta, cooked
1 lbs: Bean sprouts, fresh
1 1/2 cup: Corn, (1 can)nibblets
8 ounce: Carrots, marinated/julienned
8 ounce: Celery, marinated/julienned
4 ounce: Green onion, julienned
4 ounce: Cilantro, fresh
1 lbs: Baby lettuce leaves, mixed
Black sesame seeds,
Teriyaki sauce, (recipe included)
Japanese vinaigrette, (recipe included) ---pico sauce----
1 1/2 ounce: Hot sauce, pico pica
1 cup: Nonfat yogurt ---cilantro lime creme fraiche----,
1 cup: Nonfat yogurt,
1/2 ounce: Cilantro,
1 pinch: Kosher salt,
1 medium: Lime, juiced ---spicy black bean puree----
4 ounce: Black beans, dry
2 cup: Cold water,
1/4 cup: Yellow onion, diced
1/8 tsp: Fresh garlic, minced
1/8 tsp: Cumin,
1/8 tsp: Chili powder,
1/8 tsp: Oregano,
1 pinch: Black pepper,
1 pinch: Salt,
Directions:
Recipe by: The Mission Cafe Preparation Time: 2:15 Combine all ingredients
in small mixing bowl. Blend thoroughly.
~---Cilantro Lime Creme Fraiche---- Combine all ingredients in mixing bowl
in order given until completely ble
~---Spicy Black Bean Puree---- In saute pan cook onions and garlic until
tender. Add remaining ingredient
~---Nuevo Latino Roll-Ups----- 1. Flour, egg (whites) wash and panko crumb
shrimp. 2. Heat canola oil and deep fry shrimp until done, turning once.
Set aside 3. Marinate julienne vegetables in small glass bowl for 30
minutes. 4. Place angel hair pasta in large non-stick skillet. 5. Ladle
Teriyaki sauce over pasta, spreading evenly. 6. When pasta is crisp, flip
over and cook until crisp on other side. 7. Heat tortilla over flame or on
hot griddle, turning constantly to avoid 8. Lay tortilla on flat surface
and begin assembly. 9. Take 2/3 of crisp angel hair pasta and lay evenly on
bottom half of tort 10. Sprinkle with corn and bean sprouts; lay shrimp
down evenly to cover. 11. Spoon pico sauce over entire mixture. 12. Place
marinated vegetables, green onions, cilantro leaves and lettuces 13. Roll
tightly and tuck tortilla over to form a log or "roll-up". 14. Cut into
desired pieces on the diagonal. 15. Decorate edge of plate alternating
designs of black bean puree and cila
Source from luhu.jp
in small mixing bowl. Blend thoroughly.
~---Cilantro Lime Creme Fraiche---- Combine all ingredients in mixing bowl
in order given until completely ble
~---Spicy Black Bean Puree---- In saute pan cook onions and garlic until
tender. Add remaining ingredient
~---Nuevo Latino Roll-Ups----- 1. Flour, egg (whites) wash and panko crumb
shrimp. 2. Heat canola oil and deep fry shrimp until done, turning once.
Set aside 3. Marinate julienne vegetables in small glass bowl for 30
minutes. 4. Place angel hair pasta in large non-stick skillet. 5. Ladle
Teriyaki sauce over pasta, spreading evenly. 6. When pasta is crisp, flip
over and cook until crisp on other side. 7. Heat tortilla over flame or on
hot griddle, turning constantly to avoid 8. Lay tortilla on flat surface
and begin assembly. 9. Take 2/3 of crisp angel hair pasta and lay evenly on
bottom half of tort 10. Sprinkle with corn and bean sprouts; lay shrimp
down evenly to cover. 11. Spoon pico sauce over entire mixture. 12. Place
marinated vegetables, green onions, cilantro leaves and lettuces 13. Roll
tightly and tuck tortilla over to form a log or "roll-up". 14. Cut into
desired pieces on the diagonal. 15. Decorate edge of plate alternating
designs of black bean puree and cila
Source from luhu.jp