In honor of Food Network’s grilling week, 7 days dedicated to barbecue and forcing as many shows as possible into using a barbecue grill (it works for Chopped, not so much for Cupcake Wars), here’s a creative recipe that will impress friends and family. Most Asian markets will carry all the ingredients you need or just pluck some bamboo from your own bamboo garden. And make sure to green your grill with some eco-friendly barbecue tips!
Here’s what you need to make your Grilled Bamboo Shoots with Crabmeat & Asparagus:
- 18 oz. whole bamboo shoots
- 11 oz. crabmeat, cooked
- 3 oz. fresh asparagus
- ¾ c. teriyaki sauce
Here’s how to make your Grilled Bamboo Shoots with Crabmeat & Asparagus:
- In a large saucepan, boil the asparagus for about 3 -4 minutes until cooked but still a little crunchy. Drain and cut into 3 inch pieces. Slice each piece lengthwise into 2 pieces.
- Cut off the top of the cooked whole bamboo shoot, leaving an even cylindrical shoot of 3 inches. 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 resulting bamboo sheet into 3 pieces measuring roughly 3 in. x 6 in. rectangles.
- Place a strip of asparagus and some 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.
- When done, cut the rolls into halves and serve.