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Black Lychee Tea Smoked Lobster and Mango

 

29

Yield

8

servings

Prep

50

min

Cook

20

min

Ready

70

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 each lobsters
blanched and shocked in ice water, as rare as possible
*
2 cups rice
2 cups brown sugar
*
2 cups herbal tea
black lychee
*
2 each mangos
ripe, peeled and sliced
½ cup jicama
cut into sticks
½ cup mint leaves
julliened
*
½ cup basil
julliened
*
1 cup mung beans
blanched and shocked in ice water
cup fish sauce
*
8 sheets rice-paper wrappers
*
Mango puree
1 each mangos
peeled
1 teaspoon chilli sambal
*
1 each lime juice
from one lime
*
½ cup vegetable oil
1 x salt and black pepper
to taste
*

Directions

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.

For sauce: Blend all together.

Should have a purée consistency.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 43031% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 22g 22%
Dietary Fiber 7g 29%
Sugars g
Protein 21g
Vitamin A 13% Vitamin C 39%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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