Nori Wrapped Pork Hash
I love nori and what better combination than nori with pork hash filling. The pork hash recipe is an adaptation from Frank Abraham's crispy gau gee recipe.
1 Lb. Ground Pork
1/2 Lbs. Cooked Med-Lg. Shrimp Ground up in food processor
1/2 bunch green onions (chopped)
1 can waterchestnuts (chopped)
1 packet dashi or saimin soup base packet
2 Tablespoons sesame oil
1 Tablespoon Aloha shoyu
3 Tablespoons Oyster Sauce
2 Teaspoons Salt **
1 Package Seasoned Nori Sheets
Oil for pan frying
Mix ingredients in bowl, spread a thin layer over the entire sheet of nori and roll like you would sushi, keep making rolls until you run out or filling or nori sheets.
There are 3 possible ways to cook this... The baking method is the easiest:
Grease a cookie sheet with vegetable oil, place rolls on pan and bake at 350 for 25 minutes.
Put 2 Tablespoons in frying pan, set het to med-high and cook for 15 minutes. Be sure cook all sides evenly.
I haven't personally tried this method, but using your favorite tempura batter, dip entire roll in batter, then deep fry for 10 minutes or until golden brown.
Cut into pieces (like you would for sushi) and serve with your favorite dipping sauce. I like shoyu and hot mustard. For deep fried version, you might want to use tempura dipping sauce.