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Crisp Vegetable Sushi with Thai Peanut Dip (Roy's)

Ingredients :
THAI PEANUT DIP
2	cup	unsweetened coconut milk
1/2	cup	peanut butter, (smooth)
1/4	cup	brown sugar
1/4	cup	soy sauce
1	tbl	rice vinegar, (unseasoned)
2	x	leaves kaffir lime
1/4	cup	fresh Thai basil, julienned
1/4	cup	red curry paste*
1/2	x	onion, chopped
2	tbl	garlic, minced
1	tbl	shallot, minced
1	tbl	lemon grass, minced
1 1/2	cup	fresh cilantro, chopped
VEGETABLE SUSHI
1 1/2	cup	carrots, finely julienned
1 1/2	cup	celery, finely julienned
1 1/2	cup	fennel bulb, finely julienned
1 1/2	cup	daikon, finely julienned
1	whl	beet, (about 1/2 cup), peeled, julienned
1/4	cup	light soy sauce, (preferably Yamasa brand)
		salt & freshly ground pepper to taste
6	sht	sushi nori, (trimmed to 5x8 inches)
		peanut oil for frying
GARNISH
		Japanese spice sprouts, (optional)

How to cook :

Combine all of the Thai Peanut Dip ingredients in a nonreactive saucepan.
Bring to a simmer. Cook gently over low heat, taking care not to boil the mixture.
When the sauce begins to thicken and the oils from the curry rise to the surface, adjust the sugar, soy sauce, and vinegar if necessary, and remove from the heat.
Let cool and discard lime leaves before serving.
Blanch the carrots for about 15 seconds; plunge into ice water, cool, drain, pat dry, and place in a bowl.
Prepare the other vegetables in the same manner(the beets should be blanched slightly longer - about 1 minute), placing each in a separate bowl.
Drizzle the vegetables with the soy sauce, and season with salt and pepper.
Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch edge along the bottom.
Arrange the vegetables neatly along the lower edge.
Roll up the nori tightly, and seal the edges with a little soy sauce or water.
Each roll should be about 1 to 1 1/2 inches in diameter.
Heat enough peanut oil in a large skillet to come 1/2 inch up the sides.
Pan fry the sushi over medium heat for about 1 1/2 minutes per side, or until crisp.
Remove and drain on paper towels.
Cut two 1 inch pieces from each roll, then cut the remaining larger pieces in half on a diagonal.
To serve, arrange 4 pieces on each plate (2 with a straight cut, 2 diagonal).
Garnish with Japanese spice sprouts if desired, and serve with the Thai Peanut Dip on the side.
* Roy recommends using Mae Ploy brand Matsaman curry pasteFoundation, and in 1994 he hosted the popular public television series "Hawaii Cooks with Roy Yamaguchi".
Today his cuisine can be enjoyed at six restaurants in addition to the original Roy's in Hawaii: Roy's Kahuna Bar and Grill and Roy's Nicolina on Maui, Roy's Poipu Bar and Grill on Kauai, Roy's Pebble Beach in the Inn at the Spanish Bay in California, Roy's in Tokyo, and Roy's on Guam in the Hilton Hotel.

Tags : Nuts Japanese Japan Asian Oriental Thai Thailand Hawaiian Hawaii Pacific Tropical Islands Usa