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Black Lychee Tea Smoked Lobster And Mango Summer Rolls Recipe - Cooking Index

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Black Lychee Tea Smoked Lobster And Mango Summer Rolls

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Maine lobsters - blanched, shocked in
  Ice water, as rare as possible
2 cups 320g / 11ozWhite rice
2 cups 320g / 11ozBrown sugar
2 cups 474mlBlack, loose, Lychee tea
2   Ripe mangos - peeled, sliced
1/2 cup 118mlJicama batons
1/2 cup 118mlMint chiffonade
1/2 cup 118mlBasil chiffonade
1 cup 160g / 5.6ozMung bean threads - blanched, and
  Shocked in ice water
1/8 cup 29mlThree Crab fish sauce
8   Rice paper
  Mango Puree
1   Mango - peeled
1 teaspoon 5mlSambal
  Juice of 1 lime
1/2 cup 118mlNeutral oil
  Salt - to taste
  Freshly-ground black pepper - to taste
  Pea Sprout Salad
1/2 lb 227g / 8ozFresh pea sprouts
3 tablespoons 45mlRice wine vinegar
2 tablespoons 30mlThin soy sauce
1 tablespoon 15mlSugar
1   Sesame seed oil

Recipe Instructions

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: Blend all together. Should have a puree consistency.

Pea Sprout Salad: Combine all and toss with pea spouts.

Slice rolls in half on the bias. Plate 2 rolls per plate in front of salad and drizzle with mango pure.

This recipe yields 4 portions.

CHEF DU JOUR - (Show # DJ-9308) - from the TV FOOD NETWORK


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