| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
-2 serving |
INGREDIENTS
|
|
5 gm Small pancake (4"x4") |
|
|
60 gm Lobster meat (diced) |
|
|
30 gm Crab meat |
|
|
5 gm Chopped onions |
|
|
3 gm Chopped garlic |
| 15 |
ml |
White wine |
| 30 |
ml |
Double cream |
| 1 |
ml |
Tabasco sauce |
| 2 |
ml |
Chopped parsley |
|
|
5 gm Capsicum (juliennes) |
|
|
5 gm Onions (juliennes) |
|
|
10 gm Cucumber (juliennes) |
|
|
5 gm Carrots |
|
|
5 gm Beetroot |
|
|
10 gm Tomatoes |
| 30 |
ml |
Japonaise Dressing |
|
|
Butter |
|
|
Oil for the deep frying |
INSTRUCTIONS
Heat butter in a heavy bottom pan. Add the garlic and the chopped onion.
Cook for a few minutes. Do not brown. Add in the diced lobster and cook
till all the moisture evaporates. Drain the water from the crab meat and
add it into the pan alongwith the white wine. Reduce the wine completely,
and add in the double cream. Cook till the cream becomes thick, add in the
tabasco and the chopped parsley - mix thoroughly. Check seasonging. Remove
from the fire and let it cool. Divide the lobster mixture into 5 equal
sizes and place them on the centre of each pancake. Hold together all the
four corners of the pancake and tie tightly. Fry these bags at moderate
heat until golden. Meanwhile mix together all the julienned vegetables and
place them on one side of on one side of the serving dish. Arrange the
fried bags on a plate and pour the dressing (below) and pour the dressing
over the julienned vegetables.
Japonaise Dressing
250 ml Salad oil
65 ml Red wine vinegar
25 ml Tomato ketchup 50 gm Finely chopped onions 50 gm Finely chopped
carrots 10 gm Finely chopped garlic 10 gm Crushed pepper corn 15 gm French
Mustard
50 ml Japanese Soya sauce Salt to taste
Place all the dry ingridients in a mixing bowl. Mix in the soya sauce,
mustard and vinegar slowly and slowly pour in the oil, beating with a
whisk. And its done.
Posted to MM-Recipes Digest V4 #102 by Vibhu Goel
<vgoel@giasdl01.vsnl.net.in> on Apr 13, 1997
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