| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Dujour01 | 1 | servings | |
INGREDIENTS
| 2 | Maine lobsters; blanched and | |
| ; shocked in ice | ||
| ; water, as rare as | ||
| ; possible | ||
| 2 | c | White rice |
| 2 | c | Brown sugar |
| 2 | c | Black; loose, Lychee tea |
| 2 | Ripe mango; peeled and sliced | |
| 1/2 | c | Jicama batons |
| 1/2 | c | Mint chiffonade |
| 1/2 | c | Basil chiffonade |
| 1 | c | Mung bean threads blanched and shocked in |
| ; ice water | ||
| 1/8 | Cup; ¥ | |
| 3 | Crab fish sauce | |
| 8 | Sheets rice paper | |
| 1 | Peeled mango | |
| 1 | ts | Sambal |
| 1 | Juice of lime | |
| 1/2 | c | Neutral oil |
| Salt and pepper to taste | ||
| 1/2 | lb | Fresh pea sprouts |
| 3 | tb | Rice wine vinegar |
| 2 | tb | Thin soy sauce |
| 1 | tb | Sugar |
| 1 | ds | Sesame seed oil |
INSTRUCTIONS
MANGO PUREE PEA SPROUT SALAD Preheat deep hotel pan until very hot. Add rice, sugar and tea to deep pan and immediately place lobster in the shallow perforated pan on top. Quickly seal with aluminum foil. When smoker starts to smoke, smoke lobster for 10 minutes over low heat or until cooked through. Cool lobster then slice tails into long strips. Combine jicama, mint, basil, bean thread and toss with fish sauce. Soak rice paper in warm water and place some of the mixture on the softened paper. Inlay smoked lobster strips and mango slices. Roll and let stand 10 minutes. Individually wrap rolls tightly with plastic wrap to ensure keeping in the moisture. MANGO PUREE: Blend all together. Should have a pure consistency. PEA SPROUT SALAD: Combine all and toss with pea spouts. Slice rolls in half on the bias. Plate 2 rolls per plate in front of salad and drizzle with mango pure. Yield: 4 portions Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9308 - MING TSAI Converted by MM_Buster v2.0l.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”