We have handrolls made up with fried oysters around here (Houston) and also
fried soft-shell crawfish. Yum! They do use spicy mayo.

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Keith
__
"People who willing to give up freedom for the sake of short term security,
deserve neither freedom nor security" - Benjamin Franklin
"Scoop" wrote in message
...
On 3 Feb 2004 18:40:20 -0800, (Jim S.)
wrote:


The small native shrimp are just fantastic eaten raw. Restaurants sell
these as ama-ebi. I am not afraid to maki roll them with a scallion
and some masago.

I just picked up some yesterday. The small Maine shrimp are one of
the few things that make this time of year with our weather bearable.
Wonderful raw. Just wonderful.


Native scallops are fantastic too, what I do is make a gunkan wrap,
then put some sliced scallop into it. I slice the scallops from the
top down, and not too thick. If you lay the slices on edge inside the
gunkan, you get a nice flower presentation. You might even sour it up
by putting a very small piece of lemon section in there.

Freshly shucked scallop in the shell is awesome as sashimi.


And you forgot the CLAMS!!!!! How about a fried clam futomaki roll?
Puts a spider roll to shame. If you make 'em homemade with panko
breadcrumbs instead of clam fry... how can you go wrong??? You can lay
3, maybe 4 fried clams inside the futomaki, add a generous helping of
bonito flakes then roll away. If you like it spicy, add some wasabi to
a bit of tartar sauce. Spread some of that on the rice before you roll
it up. Try a freshly shucked softshell clam in a gunkan wrap. Eat it
quick before the wrap gets soggy from the clam juice.


Fried clam maki. That sounds amazing. I can't believe I've never
thought to do that. You think that would work with fried oysters too?
I think I'd whip up a spicy mayo instead of the tartar sauce though.
Maybe add a hit of scallion and do it up like temaki.

Thanks for the excellent idea!

Scoop