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Steamed Appetizer Sampler
Ingredients for Steamed Spring Rolls
1 tbsp sesame oil
1/2 package of firm tofu
1 tbsp soy sauce
2 carrots
4 scallions
1 cup cabbage
2 stalks of celery
4 Thai spring roll wrappers
Fresh basil leaves
And for the Steamed Shrimp & Mussels in Garlic Butter
1 stick of butter
1-2 cloves of garlic, smashed
Scallions for garnish
1/2 lb shrimp
3/4 lb mussels
Preparation Directions for Spring Rolls
1. Preheat skillet of wok on Medium high heat with sesame oil.
2. Cut tofu into strips about 4" x 1/2" x 1/2". Add to hot pan. Using a flexible spatula stir constantly to prevent sticking. Add soy sauce, stir till tofu is brown. Remove from pan and set aside to cool.
3. Cut carrots, cabbage, celery and scallions into long thin strips.
Immerse spring roll wrappers in hot water, one or two at a time till soft (about one minute). Remove very carefully, wrappers tear easily. Dry on linen towels.
4. Lay a strip of tofu in the center of the wrap. Add thinly sliced veggies and fresh basil leaves. Fold in both short ends of wrapper. Rolling ends around filling. Steam till wrapper is opaque.
Preparation Directions for Shrimp & Mussels
1. Melt butter in a small skillet or Tableware server over medium heat.
2. When butter is melted skim solids off the top reserving only the clarified butter.
3.Add smashed garlic. Sautee till tender. Pour over steamed shrimp and mussels. Garnish with scallions.
Submitted By Briana Malaspino
*Recipe provided by Lodge Mfg.
