Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Maine lobsters, blanched and shocked in
ice water, as rare as possible
2 cups white rice
2 cups brown sugar
2 cups black Lychee tea
2 ripe mango, peeled and sliced
1/2 cup jicama batons
1/2 cup mint chiffonade
1/2 cup basil chiffonade
1 cup mung bean threads blanched and shocked in
ice water 1/8 cup 3
crab fish sauce
8 sheets rice paper
Preheat deep hotel pan until very hot. Add 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 minutes over low heat or until cooked through. Cool
lobster then slice tails into long strips.
Combine jicama, mint, basil, bean thread and toss with fish sauce. Soak
rice paper in warm water and place some of the mixture on the softened
paper. Inlay smoked lobster strips and mango slices. Roll and let stand
10 minutes. Individually wrap rolls tightly with plastic wrap to ensure
keeping in the moisture.
MANGO PUREE
1 peeled mango
1 teaspoon sambal
1 juice of lime
1/2 cup neutral oil
Salt and pepper to taste
Blend all together. Should have a puree consistency.
