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1
Saute the vegetables in a very hot wok or saute pan.
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2
When they are almost cooked add enough of the ginger soy vinaigrette just to coat them.
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3
Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper.
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4
Now lay out one lumpia wrapper at a time.
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5
Center the vegetables and a strip of the tuna on the lower third of each wrapper.
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6
Roll them up until almost closed folding in the sides as you do.
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7
Seal with the water by rubbing the lumpia's edges with your water moistened fingers.
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8
Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out.
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9
For the dish: Wasabi, as desired
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10
Heat four bowls until very warm.
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11
Place enough oil in a fryer or large pan to fry the stuffed lumpia.
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12
Bring the oil to 350 degrees and fry them until crisp.
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13
(You may do this in batches keeping them warm).
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14
Drain on paper toweling.
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15
Cut a tiny amount of the end of each of the lumpia wrappers off.
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16
(This is just excess dough and it will allow the lumpia to stand upright).
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17
Cut them in half on a strong 45 degree bias angle.
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18
Now stand them up and place them in the center of the bowls.
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19
Place 3 of the warm clams in each of the four bowls.
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20
Now spoon the fermented black bean mixture into the bowls.
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21
Place the wasabi on the rims of the dish as desired.
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22
Serve.
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23
Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha (a very red Southeast Asian hot sauce).
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24
Place the clams in a small saucepan with a lid.
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25
Add the white wine and steam them open on medium high heat until the clams open.
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26
Remove from the heat and set aside, keeping them warm Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes).
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27
Add the chicken stock and reduce the mixture to about 1/2 cup, (about 15 minutes.)
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28
Add the scallions and the fermented black beans and cook until just a little bit of liquid remains.
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29
Whisk in the butter and keep warm.
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30
Combine all of the above together and keep at room temperature if preparing the dish directly.
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31
Otherwise refrigerate until almost ready to cook Note: Any extra vinaigrette can be stored cold for a week or so
