Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the lobster daikon sprout spring
rolls:
4 Pieces rice paper -- placed between 6
warm damp terry towels
1 lobster 1# cull -- blanched, cleaned,
cut into strips
1/4 Package 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 Ounces napa cabbage -- chiffonade
8 basil leaves
8 mint leaves
12 cilantro leaves
For the creamy coconut lime dressing:
2 Ounces canola oil
1/2 Ounce garlic -- chopped
1 Ounce shallot -- chopped
1 Ounce lemon grass -- chopped
1 Ounce ginger -- chopped
4 Ounces sushi vinegar
1 Ounce mirin
8 Ounces coconut milk
Fish sauce -- to taste
1 Teaspoon sambal -- garlic-chili
condiment
1/8 Bunch cilantro -- chopped fine
2 limes -- juiced |
Preparation:
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. |
