Lobster-Daikon Spring Rolls With Coconut Lime Dressing

Course : Seafoods
Serves: 4
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---For the lobster daikon sprout spring rolls:
4 Pieces rice paper -- placed between 6 warm damp terry towels
1 pound lobster No. 1 cull -- blanched, cleaned, cut into strips
1/4 Package daikon radish sprouts -- bottom cut off
1/2 medium red pepper -- long julienne
1/2 medium yellow pepper -- long julienne
1/2 medium cucumber -- long julienne
1/4 medium carrot -- long julienne
2 Ounces napa cabbage -- chiffonade
8 Bunch basil leaves
8 Bunch mint leaves
12 Bunch 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
1 tablespoons Fish sauce -- to taste
1 Teaspoon sambal -- garlic-chili
1/8 Bunch cilantro -- chopped fine
2 medium limes -- juiced

Preparation / Directions:

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.


Nutritional Information:

1265 Calories (kcal); 113g Total Fat; (75% calories from fat); 13g Protein; 70g Carbohydrate; 0mg Cholesterol; 66mg Sodium

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