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Grilled Bamboo Shoots with Crabmeat and Asparagus
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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In a saucepan, boil the asparagus for about 3-4 minutes till cooked but still crunchy. Drain and cut into 7cm lengths and slice each piece lengthwise into 2 pieces.
Cut off the top of the cooked whole bamboo shoot, leaving an even cylindrical shoot of 7cm width. Using a sharp knife, cut a long thin sheet of bamboo from this shoot. Slide the knife under a thin layer of the bamboo shoot lengthwise, moving the knife in a circular direction along the circumference of the shoot. Then slice the resultant bamboo sheet into 3 pieces (each about 7cm x 15cm rectangles).
Place a strip of asparagus and come crabmeat on a rectangular sheet of bamboo before rolling the bamboo sheet to form a firm roll.
Pierce a bamboo skewer through the centre of each roll. Brush teriyaki sauce onto each roll and grill for about 5-7 minutes. Continue to baste the rolls with teriyaki sauce while grilling.
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