July 05, 2006
Executive Chef Jeffrey J. Moon, Madame Tong's
The kitchen at Madame Tong's, a popular Asian fusion eatery in Southampton, is helmed by chef Jeff Moon. A graduate of the French Culinary Institute, Moon began his restaurant career at Mikoto Garden in Augusta, Georgia where he was a sushi chef and trained and studied with Chef Tomadah Sighou.
At Madame Tong's, Moon manages a kitchen staff of 20 people and creates seasonal menus and daily specials using Japanese and French techniques.
Shrimp Summer Roll with Nuoc Cham sauce
16 large peeled shrimp, cooked with shell on and with bamboo skewer to keep them straight
8 large cellophane noodles, soaked in cold water for 5 minutes
1/2 bunch cilantro
1 cup fine rice vermicelli, soaked; can be cooked with light seasoning
1 julienne mango
1 cup bean sprouts, rinsed and drained
2 cups julienne lettuce
24 mint leaves
Salt and pepper to season lightly
2 fresh red chiles, seeded and pounded to paste
2 garlic cloves, crushed
1 tablespoon sugar
3 tablespoons fish sauce
Juice of 1 lime
Amount of any of ingredient can be increased to your liking
Put round noodles on moist napkin, add all the ingredients. Roll it gently. Let it rest for a few minutes before slicing it into bite sized portions.