| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Dujour11 |
4 |
servings |
INGREDIENTS
| 4 |
|
Pieces rice paper; placed between 6 |
|
|
; warm damp terry |
|
|
; towels |
| 1 |
|
Lobster 1# cull; blanched, cleaned, |
|
|
; cut into strips |
| 1/4 |
pk |
Daikon radish sprouts; bottom cut off |
| 1/2 |
|
Red pepper; long julienne |
| 1/2 |
|
Yellow pepper; long julienne |
| 1/2 |
|
Cucumber; long julienne |
| 1/4 |
|
Carrot; long julienne |
| 2 |
oz |
Napa cabbage; chiffonade |
| 8 |
|
Basil leaves |
| 8 |
|
Mint leaves |
| 12 |
|
Cilantro leaves |
| 2 |
oz |
Canola oil |
| 1/2 |
oz |
Garlic; chopped |
| 1 |
oz |
Shallot; chopped |
| 1 |
oz |
Lemon grass; chopped |
| 1 |
oz |
Ginger; chopped |
| 4 |
oz |
Sushi vinegar |
| 1 |
oz |
Mirin |
| 8 |
oz |
Coconut milk |
|
|
Fish sauce; to taste |
| 1 |
ts |
Sambal; garlic-chili |
|
|
; condiment |
| 1/8 |
bn |
Cilantro; chopped fine |
| 2 |
|
Limes; juiced |
INSTRUCTIONS
FOR THE LOBSTER DAIKON SPROU
FOR THE CREAMY COCONUT LIME
For the lobster daikon radish sprout spring rolls:
Place 1 piece of rice paper on the table. Then place all other ingredients
in the center of the rice paper.
Fold in the ends of the rice paper and roll up.
Cut in half on the bias and serve with creamy coconut lime dressing.
For the creamy coconut lime dressing:
In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and
ginger. Saute until shallots are translucent but have no color.
Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk
and reduce by half until thick.
Remove from heat and let cool to room temperature and strain through a
chinois. Finish by seasoning with fish sauce, sambal, cilantro, and lime
juice. Serve with lobster spring rolls.
Yield: 4 servings
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