Nuevo Latino Roll-Ups Recipe - Cooking Index
Nuevo Latino Roll-Ups Recipe - Cooking Index
| 24 | Shrimp - peeled, deveined (large) | |
| 10 oz | 284g | Japanese panko crumbs for breading - (1 package) |
| 8 | Whole wheat torillas - (12 inch) | |
| 56 oz | 1591g | Angel hair pasta - cooked |
| 1 lb | 454g / 16oz | Bean sprouts - fresh |
| 1 1/2 cups | 93g / 3.3oz | Corn - (1 can)nibblets |
| 8 oz | 227g | Carrots - marinated/julienned |
| 8 oz | 227g | Celery - marinated/julienned |
| 4 oz | 113g | Green onion - julienned |
| 4 oz | 113g | Cilantro - fresh |
| 1 lb | 454g / 16oz | Baby lettuce leaves - mixed |
| Black sesame seeds | ||
| Teriyaki sauce - (recipe included) | ||
| Japanese vinaigrette - (recipe included) | ||
| Pico Sauce | ||
| 1 1/2 oz | 42g | Hot sauce - pico pica |
| 1 cup | 237ml | Nonfat yogurt |
| Cilantro Lime Creme Fraiche | ||
| 1 cup | 237ml | Nonfat yogurt |
| 1/2 oz | 14g | Cilantro |
| 1 | Kosher salt | |
| 1 | Lime - juiced (medium) | |
| Spicy Black Bean Puree | ||
| 4 oz | 113g | Black beans - dry |
| 2 cups | 474ml | Cold water |
| 1/4 cup | 15g / 0.5oz | Yellow onion - diced |
| 1/8 teaspoon | 0.6ml | Fresh garlic - minced |
| 1/8 teaspoon | 0.6ml | Cumin |
| 1/8 teaspoon | 0.6ml | Chili powder |
| 1/8 teaspoon | 0.6ml | Oregano |
| 1 | Black pepper | |
| 1 | Salt |
----Pico Sauce---- Combine all ingredients in small mixing bowl. Blend thoroughly.
----Cilantro Lime Creme Fraiche---- Combine all ingredients in mixing bowl in order given until completely blended.
----Spicy Black Bean Puree---- In saute pan cook onions and garlic until tender. Add remaining ingredients in small stock pot, cook approximately 1 1/2 hours.
----Nuevo Latino Roll-Ups----- 1. Flour, egg (whites) wash and panko crumb shrimp. 2. Heat canola oil and deep fry shrimp until done, turning once. Set aside to drain. 3. Marinate julienne vegetables in small glass bowl for 30 minutes. 4. Place angel hair pasta in large non-stick skillet. 5. Ladle Teriyaki sauce over pasta, spreading evenly. 6. When pasta is crisp, flip over and cook until crisp on other side. 7. Heat tortilla over flame or on hot griddle, turning constantly to avoid burning. Tortilla should be heated and soft. 8. Lay tortilla on flat surface and begin assembly. 9. Take 2/3 of crisp angel hair pasta and lay evenly on bottom half of tortilla. 10. Sprinkle with corn and bean sprouts; lay shrimp down evenly to cover. 11. Spoon pico sauce over entire mixture. 12. Place marinated vegetables, green onions, cilantro leaves and lettuces over shrimp mixture. 13. Roll tightly and tuck tortilla over to form a log or "roll-up". 14. Cut into desired pieces on the diagonal. 15. Decorate edge of plate alternating designs of black bean puree and cilantro lime creme fraiche; place sections of roll up attractively on plate. Place remaining pasta on side of roll up as garnish. Serve
Source:
The Mission Cafe
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