Seafood Duo With Wasabi Dressing And Nori Tulles

• Shrimps:
• 450 g fresh shrimps, deveined, shelled, and ground finely
• 1 T. rice wine
• 1/2 T. ginger, minced
• 1 T. fresh garlic, minced
• 75 g pork fat, ground
• 3 spring onions, finely chopped
• 3 T. cornflour
• 1 egg white, slightly beaten
• 10 bacon strips
• rice flour
• Fish:
• 200 g firm white fish (grouper, monkfish, codfish, et al), filleted and sliced into 1 1/2 -inch squares X 1/2 -inch thick
• 1/4 c. rice wine
• 1/2 T. ginger, minced
• 1 T. ground white pepper
• 1 c. mashed sweet potatoes (pricked on all sides with a fork, roasted with skin on until soft, and mashed with 3 T. butter)
• 5 1 1/2 -inch squares of sweet ham
• 1 egg, beaten slightly
• 5 Vietnamese rice papers (usually used for Vietnamese spring rolls)
• Nori Tulle:
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 3 T. sugar
• 1/4 cup egg whites
• 1/3 cup unbleached all purpose flour
• Pinch of salt
• 10 Nori leaves (Leaf shapes cut out from nori sheets)
• Dressing:
• 2 c. real mayonnaise
• 2 T. wasabi powder
• 2 T. nori, ground in a coffee mill
• 2 t. fresh garlic, minced
• 1 t. fresh ginger, minced
• 2 T. roasted pine nuts, chopped

1. Shrimp Rolls: Mix together first eight ingredients. Set aside for 30 minutes. Roll into 5 little loges and wrap each log with 2 strips of bacon. Coat with rice powder and fry in hot oil until cooked though and crisp. Remove from oil and drain on paper towels. Keep warm.
2. Fish Packets: Mix together first four ingredients and set aside for 30 minutes. Divide mashed sweet potatoes into 5 portions. Let cool. Pat one portion of mashed sweet potato on one side of the fish fillet. Place one square of ham on the other side of the fish. Place the fish on the center of one rice paper; fold the sides of the rice paper over the fish, until you form a tight, neat packet. Seal with beaten egg. Repeat with the rest. Fry packets in hot oil until cooked through and golden. Remove from oil and drain on paper towels. Keep warm.
3. Nori Tulle: Preheat oven to 325u0b0F. Lightly butter and flour nonstick baking sheet. Whisk first 2 ingredients. Whisk in egg whites and flour. Divide batter into 10 portions and drop each portion on a baking sheet, spreading each mound of batter to 3-inch round. Place 2 nori leaves decoratively on the wafer batter. Bake cookies until brown on edges (centers will be slightly pale), about 8 minutes. Using a metal spatula, lift 1 cookie off sheet. Immediately curve cookie slightly around a rolling pin. Rinse baking sheet under cold water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches.
4. Dressing: Mix together mayonnaise and wasabi until all lumps disappear. Add the rest of the ingredients and set aside for one hour. Divide into 5 portions.
5. To assemble, place one fish packet on a plate and place shrimp roll at an angle on top of the fish packet. Place one portion of dressing on the plate beside the angle formed by the fish packet and the shrimp roll. Stick two nori tulles vertically and in a decorative manner into the dressing. Serve.

fresh shrimps, rice wine, ginger, garlic, pork fat, spring onions, cornflour, egg, bacon, rice flour, firm white fish, ubc, ginger, ground white pepper, mashed sweet potatoes, sweet ham, egg, rice papers, unsalted butter, sugar, egg whites, flour, salt, dressing, mayonnaise, wasabi powder, mill, fresh garlic, fresh ginger, nuts

Taken from www.epicurious.com/recipes/member/views/seafood-duo-with-wasabi-dressing-and-nori-tulles-1201636 (may not work)