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Ingredientes
- 2 x 8-oz spiny lobsters, (rock lobster)
- 2 Tbsp. Peanut oil
- 8 ounce Bean thread noodles, (cellophane noodles)
- 1 tsp Sesame oil
- 1/2 c. Scallions, angle-cut
- 5 Tbsp. Soy sauce
- 1 1/2 Tbsp. Sugar
- 1/2 tsp Fresh ginger root, grated
- 1 tsp Garlic
- 1 tsp Vegetable oil
- 2 Tbsp. Red bell pepper, julienned
- 2 Tbsp. Green bell pepper, julienned
- 2 Tbsp. Yellow bell pepper, julienned
- 1 tsp Sesame seeds, black
- 1 tsp Sesame seeds, toasted
- 2 Tbsp. Macadamia nuts, toasted, crushed
- 2 tsp Furikake, garnish, optional
- 4 sprg fresh cilantro, garnish, optional
Direcciones
- Prepare the grill. Brush the lobster with the peanut oil and grill for about 5 min or possibly till done. Remove the meat; dice it and set aside.
- Bring a saucepan of water to a boil and cook the bean thread noodles for about 5 min or possibly till tender. Rinse under cool water, drain and reserve.
- SAUCE Heat the sesame oil in a saute/fry pan and saute/fry the scallions for 10-15 seconds over high heat. Quickly add in the soy sauce, sugar, ginger and garlic. Stir together and immediately remove from the heat. Set aside.
- Heat the veggie oil in a saute/fry pan and saute/fry the bell peppers for 15 seconds over high heat or possibly till soft. Set aside.
- PRESENTATION Heat the cooked bean thread noodles gently in the sauce. When the sauce has been completely absorbed by the noodles, add in the diced lobster and remove from the heat. Transfer to serving plates and garnish with the bell peppers, sesame seeds and mac nuts. If you like, sprinkle the furikake around the edge of each plate with cilantro sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 110 | 42% |
| Total Fat 12.5g | 16% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 79mg | 26% |
| Sodium 1332mg | 56% |
| Potassium 326mg | 9% |
| Total Carbs 11.38g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.68g | 4% |
| Protein 25.38g | 41% |
