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Nori rolls with shrimp or fish, steamed

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Ingredients for 24 servings:

  • 500 g prawn(s), peeled or fish
  • 2 tbsp oyster sauce
  • 1 tbsp lime juice
  • 1 egg(s)
  • 1 shot of sake
  • 1 tbsp chili sauce, sweet
  • 1 kaffir lime leaves, chopped (or lemongrass)
  • Coriander leaves, chopped
  • 5 nori sheets

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Blend all ingredients, except the nori sheets, into a paste in a food processor. Spread the mixture onto the nori sheets and then roll them up tightly. Let the rolls rest in the refrigerator for about 1 hour. Then cut into pieces and steam for about 20 minutes. Serve lukewarm. I always serve them as an appetizer on Asian spoons with some garnish (you can get creative with them: a lettuce leaf and caviar or a dollop of mango chutney…). The quantities given make 24 rolls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Nori rolls with shrimp or fish, steamed