Seattle’s Best Restaurant Recipes: Imperial rolls from Monsoon
Recreate Eric Banh’s iconic appetizer at home.
Posted by: Jessica Voelker on May 25, 2010 at 02:16PM
1 Comments
If you’ve had imperial rolls at Monsoon then you know. Know how it all starts with the crispy skin, which encapsulates a flavor-forward stuffing of pork shoulder, shrimp, taro root, and carrot. Mmmm, remember? Now imagine making these deep-fried groaners for guests at you next cocktail party. And now imagine how they will hoist you upon their shoulders and pledge eternal worship to you, their new cocktail party god.
Jess Thomson got chef Eric Banh to tell her his secret ingredient (hint: the leftovers of that ingredient will pair perfectly with the dish itself). He also showed her how to make them, then she adapted the recipe for you. Check it out.
Why spoil a good recipe by"adapting it? another dilettante at work. Leave well enough alone and pass on the recipe!