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Southwestern Cookbooks


 
SEAFOOD LOVERS

Author:  GWP

ISBN:  978-1-885590-82-4

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Recipes from coast to coast! Presenting lobster, crab, oysters, clams, salmon, swordfish, tuna, grouper, halibut and many more featured in appetizers, soups, salads, side and main dishes. Includes seafood tips and trivia.
 
SAMPLE RECIPE
Crabmeat Spring Rolls with Plum Dipping Sauce
3/4 cup CRABMEAT, flaked
1/2 cup minced CABBAGE
1/3 cup chopped cooked GREEN BEANS
1/3 cup chopped uncooked BEAN SPROUTS
2 Tbsp. chopped canned BAMBOO SHOOTS
1-2 tsp. minced PICKLED GINGER
1 Tbsp. chopped GREEN ONIONS
2 Tbsp. grated CARROT
1-2 tsp. chopped CILANTRO
SPRING ROLL WRAPPERS

In a medium bowl, combine all ingredients, except wrappers; mix well. Place 3 tablespoons of filling on front section of a spring roll wrapper. Form the filling to a 3-inch by 1 1/2-inch mound. Fold one end of the wrapper over the filling, then fold the 2 sides toward the middle. Roll the wrapper up and place seam side down on a platter. Slice spring rolls in half and serve with warm Plum Dipping Sauce, or leave whole and fry in hot oil until golden brown.

Makes 7 spring rolls.

Note: Spring roll wrappers (lumpia) may be found in the frozen food section of Asian food stores and in some supermarkets. Rice paper wrappers may also be used, although they are more difficult to handle. Won ton wrappers may be substituted, but these must be cooked, as they are a noodle.

Plum Dipping Sauce
2 Tbsp. PLUM JELLY
1 tsp. SOY SAUCE
2 tsp. RICE VINEGAR

In a saucepan, combine plum jelly, soy sauce and rice vinegar. Heat over low heat until jelly is melted.
 

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