MAI TAI SOO WITH WASABI SHOYU
A dim sum favorite, that you can make at home. This Mai Tai Soo with Wasabi Shoyu adapted recipe uses refrigerator rolls. Flaky and delicious. Make batches of this to share. You can save an hour of time by soaking your turnip the day before.
3 c. shredded turnip
3 c. iced water
2 tsp. salt
1 ½ c. Chinese roast pork, minced
1/2 c. dried shrimp, soaked in sherry, drained, minced
1/2 c. green onion, chopped
½ c. water chestnuts, coarsely chopped
5 dried shiitake mushrooms, soaked, drained, minced
½ tsp. each sugar, white pepper
2 (8 oz). refrigerator buttermilk golden flake rolls
1 large egg, beaten
Wasabi Aloha shoyu:
1 T wasabi paste, sriracha (chili hot sauce)
2 T each Aloha shoyu and rice wine vinegar
In a mixing bowl; soak turnip in water and salt 1 hour. Drain well; squeeze excess water. Preheat oven to 375 degrees; lightly grease a baking sheet. In a mixing bowl; combine Wasabi Shoyu ingredients; set aside. In a mixing bowl; combine in pork, shrimp, green onion, sugar and pepper. On floured work surface; roll each roll to a 4-inch circle, Place ¼ cup of turnip mixture into center of roll; pinch bottom to seal. Place seam side down on prepared sheet. Brush with egg; bake 10-15 minutes until lightly browned.
Serve with Wasabi Shoyu. Makes 20.