| | CRISPY SUSHI |
| 1 1/2 | c | Various vegetables, chopped into short (julienne) ribbons |
| | Salt and pepper, to taste |
| | Peanut oil, to saute the vegetables |
| 1/2 | c | Prepared ginger soy vinaigrette (recipe below) |
| 4 | | Lumpia wrappers |
| 4 | | Strips raw tuna cut 5 inches long and 1/2-inch thick |
| | Water, to seal the wrappers |
| | Peanut or canola oil to fry the prepared lumpias |
| | CLAMS |
| 12 | | Clams, scrubbed |
| 1 | c | Dry white wine |
| | FERMENTED BLACK BEANS |
| 1/2 | c | Dry white wine |
| 2 | tb | Mirin (rice wine) |
| 1/4 | c | Rice wine vinegar |
| 1 | tb | Ginger, peeled and finely chopped |
| 1 | tb | Garlic, peeled and finely mince |
| 1 | | Jalapeno, stem and seeds discarded, finely minced |
| 1 | c | Chicken stock |
| 1/4 | c | Fermented black beans, soaked in a little cool water, rinsed and drained |
| 2 | | Scallions, green and white parts, cleaned and sliced into small rings |
| 2 | tb | Cold butter, cut into a small dice |
| | Gingersoy vinaigrette to dress the Asian |
| | VEGETABLES |
| 1 | c | Red wine vinegar |
| 1/2 | c | Soy sauce |
| 1/2 | c | Dark roasted sesame oil |
| 1/2 | c | Olive oil |
| 1/2 | c | Chopped cilantro leaves |
| 3 | tb | Peeled, minced ginger |
| 3 | tb | Peeled, minced garlic |
| 1 1/2 | tb | Sugar |
| | Cracked black pepper, to taste |
