Black Lychee Tea Smoked Lobster & Mango
Yield
8 servingsPrep
50 minCook
20 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅛ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lobsters
blanched and shocked in ice water, as rare as possible |
*
|
| 473 | ml |
rice
|
|
| 473 | ml |
brown sugar
|
*
|
| 473 | ml |
herbal tea
black lychee |
* |
| 2 | each |
mangos
ripe, peeled and sliced |
|
| 118 | ml |
jicama
cut into sticks |
|
| 118 | ml |
mint leaves
julliened |
*
|
| 118 | ml |
basil
julliened |
*
|
| 237 | ml |
mung beans
blanched and shocked in ice water |
|
| 3E+1 | ml |
fish sauce
|
*
|
| 8 | sheets |
rice-paper wrappers
|
* |
| Mango puree | |||
| 1 | each |
mangos
peeled |
|
| 5 | ml |
chilli sambal
|
* |
| 1 | each |
lime juice
from one lime |
*
|
| 118 | ml |
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.
