Lobster daikon spring rolls & coconut lime dressing (dj/br)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pieces rice paper; placed between 6 | |
| ; warm damp terry | ||
| ; towels | ||
| 1 | Lobster 1# cull; blanched, cleaned, | |
| ; cut into strips | ||
| ¼ | pack | Daikon radish sprouts; bottom cut off |
| ½ | Red pepper; long julienne | |
| ½ | Yellow pepper; long julienne | |
| ½ | Cucumber; long julienne | |
| ¼ | Carrot; long julienne | |
| 2 | ounces | Napa cabbage; chiffonade |
| 8 | Basil leaves | |
| 8 | Mint leaves | |
| 12 | Cilantro leaves | |
| 2 | ounces | Canola oil |
| ½ | 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 | ||
| ⅛ | bunch | Cilantro; chopped fine |
| 2 | Limes; juiced | |
Directions
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
CHEF DU JOUR SHOW #DJ9488 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.