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Ingredientes
- 2 x Maine lobsters blanched, shocked in ice water, as rare as possible
- 2 c. white rice
- 2 c. brown sugar
- 2 c. black, loose, Lychee tea
- 2 x ripe mangos peeled, sliced
- 1/2 c. jicama batons
- 1/2 c. mint chiffonade
- 1/2 c. basil chiffonade
- 1 c. mung bean threads blanched, and shocked in ice water
- 1/8 c. Three Crab fish sauce
- 8 sht rice paper
- 1 x mango peeled
- 1 tsp sambal Juice of 1 lime
- 1/2 c. neutral oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb fresh pea sprouts
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. thin soy sauce
- 1 Tbsp. sugar
- 1 dsh sesame seed oil
Direcciones
- Preheat deep hotel pan till very warm. Add in rice, sugar and tea to deep pan and immediately place lobster in the shallow perforated pan on top. Quickly seal with aluminum foil. When smoker starts to smoke, smoke lobster for 10 min over low heat or possibly till cooked through. Cold lobster then slice tails into long strips.
- Combine jicama, mint, basil, bean thread and toss with fish sauce. Soak rice paper in hot water and place some of the mix on the softened paper. Inlay smoked lobster strips and mango slices. Roll and let stand 10 min. Individually wrap rolls tightly with plastic wrap to ensure keeping in the moisture.
- Mango Puree: Blend all together. Should have a puree consistency.
- Pea Sprout Salad: Combine all and toss with pea spouts.
- Slice rolls in half on the bias. Plate 2 rolls per plate in front of salad and drizzle with mango pure.
- This recipe yields 4 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 916 | |
| Calories from Fat 12 | 1% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 501mg | 21% |
| Potassium 662mg | 19% |
| Total Carbs 219.32g | 58% |
| Dietary Fiber 3.2g | 11% |
| Sugars 126.02g | 84% |
| Protein 12.81g | 20% |
