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Receta Lobster Daikon Spring Rolls And Coconut Lime Dressing (Dj/Br)

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Raciónes: 4

Ingredientes

Cost per serving $6.73 view details
  • 4 piece rice paper, placed between 6 hot damp terry towels
  • 1 x Lobster 1# cull, blanched, cleaned, cut into strips
  • 1/4 pkt Daikon radish sprouts, bottom cut off
  • 1/2 x Red pepper, long julienne
  • 1/2 x Yellow pepper, long julienne
  • 1/2 x Cucumber, long julienne
  • 1/4 x Carrot, long julienne
  • 2 ounce Napa cabbage, chiffonade
  • 8 x Basil leaves
  • 8 x Mint leaves
  • 12 x Cilantro leaves
  • 2 ounce Canola oil
  • 1/2 ounce Garlic, minced
  • 1 ounce Shallot, minced
  • 1 ounce Lemon grass, minced
  • 1 ounce Ginger, minced
  • 4 ounce Sushi vinegar
  • 1 ounce Mirin
  • 8 ounce Coconut lowfat milk Fish sauce, to taste
  • 1 tsp Sambal, garlic-chili condiment
  • 1/8 bn Cilantro, minced fine
  • 2 x Limes, juiced

Direcciones

  1. For the lobster daikon radish sprout spring rolls:
  2. Place 1 piece of rice paper on the table. Then place all remaining ingredients in the center of the rice paper.
  3. Mix in the ends of the rice paper and roll up.
  4. Cut in half on the bias and serve with creamy coconut lime dressing.
  5. For the creamy coconut lime dressing:In a warm, small sauce pot, add in canola, garlic, shallots, lemon grass and ginger. Saute/fry till shallots are translucent/soft but have no color.
  6. Deglaze with sushi vinegar and mirin and reduce by half. Add in coconut lowfat milk and reduce by half till thick.
  7. Remove from heat and let cold to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro, and lime juice. Serve with lobster spring rolls.
  8. Yield: 4 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 4 servings
Calories 336  
Calories from Fat 214 64%
Total Fat 24.74g 31%
Saturated Fat 9.93g 40%
Trans Fat 0.06g  
Cholesterol 36mg 12%
Sodium 148mg 6%
Potassium 453mg 13%
Total Carbs 18.83g 5%
Dietary Fiber 4.4g 15%
Sugars 3.45g 2%
Protein 9.69g 16%
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