| 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.
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