Australian Gourmet Traveller - (01)January 2020 (1)

Tunaricepaperrolls

withdippingsauceMAKES 10

Onhotsummerdays,a no-cookdishis alwaysa goodoption

andthesericepaperrollsfitthebill.Thisversionis allaboutthe

freshestsashimi-gradetunayoucanfind,butit doesn’thaveto

be fancy – you can arrange neatly, or just stuff, roll and serve. DrunkencornwithsilkentofuSERVES 4

Whyorderinwhenyoucanwhipupa stir-fryinhalfthetime?

Freshcornbringsthesweetnesshere,anda goodslugofShaoxing

wine adds wonderful depth of flavour and gives the dish its name.

2 tbspvegetableoil

15 gmginger(about3cm),

finelygrated

2 garliccloves,thinlysliced

2 corncobs,kernelsremoved

inbigchunks

125 gmbabycorn,halved

lengthways

100 gmblackfungus,

coarselychopped

80 mlShaoxingwine

1-2 tbsplightsoysauce

(ortotaste)

2 tbspchickenstock

1/2 tspcornflourmixedwith

1 tbspcoldwater

2 springonions,thinlysliced

600 gmsilkentofu,atroom

temperature,cut

into4cmcubes

Steamed rice, to serve

1 Heatoilina wokoverhigh

heatuntilveryhot.Addginger

andgarlicandstiroccasionally

untilfragrant(10-20seconds).

Addallcornandstir-fryuntil

brightyellowandstartingto

becometender(2-3 minutes).

Addfungus,Shaoxing,soy

sauce,stockandcornflour

mixture,bringtotheboil,and

cook,tossingoccasionally, until

cornis tender(2-4minutes).

Addspringonionandtossto

combine.Seasontotastewith

soysauceandwhitepepper.

2 Carefullystirthroughtofu

withoutbreakingit up,and

serve with rice.

100 gmricevermicelli,

softenedinjust-boiled

waterfor5 minutes

2 cups(looselypacked)

mixedAsianherbs,such

ascoriander,shisoand

Vietnamesemint

1 springonion,thinlysliced

200 gmsashimi-gradetuna,

cutinto3cmpieces

2 tbsptroutorsalmonroe

10 ricepaperwrappers

Friedshallots,toserve

Limewedges,toserve

DIPPINGSAUCE

100 mlwhitevinegar

100 gmcastersugar

50 mllemonjuice

50 mlfishsauce

2 smallredchillies,

finelychopped

1 garlic clove, crushed

1 Drainvermicelliwell,cut

into10cmlengthswithscissors

andspreadona traytocool.

2 Fordippingsauce,combine

vinegarandsugarin a saucepan

overmediumheatandstiruntil

sugardissolves. Cool,then

addremainingingredients.

3 Combineremaining

ingredients(exceptwrappers)

ina bowl.Workingwithone

wrapperata time,dipwrapper

intoa bowlofhotwaterto

soften(20seconds)andlayflat

ona cleandampteatowelora

worksurface. Workingquickly,

place¼cupfillingalongcentre

ofwrapper,foldinendsand

rolltightlytoforma sealed

cylinder.Placeona traylined

withbakingpaperandcover

witha dampteatowel.Repeat

withremainingingredients.

Servewithshallots, lime and

dipping sauce.

50 GOURMET TRAVELLER