*roy’s Canoe Two Recipe
Spicy Ahi Maki, Shrimp Tempura, Blackened Ahi, Mongolian Ribs, Chinatown Chicken Springs Rolls
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Ingredients
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Spicy Ahi Maki
Shrimp Tempura
Blackened Ahi
Mongolian Ribs
Chinatown Chicken Spring Rolls
Method
Spicy Ahi Maki
- 1
Prepare Sushi Rice
Cook sushi rice according to package instructions. Let it cool.
- 2
Assemble Maki
Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice on the nori, leaving a 1-inch border. Place diced ahi, cucumber, and a drizzle of sriracha in the center. Roll tightly and slice into pieces.
- 3
Serve
Serve with soy sauce for dipping.
Shrimp Tempura
- 4
Mix Batter
Combine tempura batter mix with ice water until smooth.
- 5
Fry Shrimp
Heat vegetable oil in a deep pan. Dip shrimp in the batter and fry until golden brown. Drain on paper towels.
- 6
Serve
Serve with dipping sauce.
Blackened Ahi
- 7
Season Ahi
Rub blackening seasoning on both sides of the ahi tuna steaks.
- 8
- 9
Serve
Slice and serve immediately.
Mongolian Ribs
- 10
Prepare Marinade
In a bowl, mix soy sauce, brown sugar, minced garlic, and ginger.
- 11
Marinate Ribs
Coat pork ribs in the marinade and let sit for at least 1 hour.
- 12
Cook Ribs
Preheat oven to 300°F (150°C). Place ribs on a baking sheet and bake for 2-3 hours until tender.
- 13
Serve
Glaze with remaining marinade and serve.
Chinatown Chicken Spring Rolls
- 14
- 15
Assemble Spring Rolls
Place a spoonful of filling in the center of each spring roll wrapper. Roll tightly and seal edges with water.
- 16
Fry Spring Rolls
Heat vegetable oil in a deep pan. Fry spring rolls until golden brown. Drain on paper towels.
- 17
Serve
Serve hot with dipping sauce.
