Best Lobster Daikon Spring Rolls With Coconut Lime Dressing Recipes

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FRESH LOBSTER SPRING ROLLS WITH LIME-GINGER VINAIGRETTE



Fresh Lobster Spring Rolls With Lime-Ginger Vinaigrette image

Another recipe from Hawthorne House restaurant in SF. I will use shrimp with these since i cant bring myself to cook a live lobster lol

Provided by MarraMamba

Categories     Lunch/Snacks

Time 41m

Yield 10 rolls

Number Of Ingredients 21

1 (1 1/2 lb) fresh lobsters, about 1-1/2 lbs. cooked
1 head butter lettuce
1 small carrot
1/2 cucumber
20 basil leaves
20 fresh cilantro stems
40 garlic chives
20 mint leaves
1/4 cup toasted peanuts, chopped coarsely
15 pieces rice paper sheets
1 -4 cup rice wine vinegar
1 egg yolk
1 teaspoon water
1 cup peanut oil
1/2 cup fresh cilantro
basil, and
mint leaf, loosely packed
2 tablespoons rice wine vinegar
1 lime, juice of
1 tablespoon minced fresh ginger
to taste salt and pepper

Steps:

  • prepare the vinaigrette:.
  • Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.
  • prepare the rolls:.
  • Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.
  • Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry.
  • Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.
  • Heat a 5 quart pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll.
  • Chill well then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.

Nutrition Facts : Calories 288.3, Fat 24.6, SaturatedFat 4.2, Cholesterol 83.6, Sodium 210.3, Carbohydrate 3.2, Fiber 1.1, Sugar 0.9, Protein 14.6

COCONUT SHRIMP WITH LIME DRESSING



Coconut Shrimp with Lime Dressing image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Peanut or vegetable oil, for deep-frying
2 egg whites
1 tablespoon cornstarch
Kosher salt
Freshly ground black pepper
12 (U-15) jumbo shrimp, peeled, deveined, and flattened
2 cups flaked coconut
Lime dressing, recipe follows
2 bunches watercress leaves, for garnish
1 cup sour cream
1 lime, zested and juiced
1 small shallot, finely diced
2 tablespoons chopped parsley
1 tablespoon sugar
1/4 teaspoon finely chopped scotch bonnet pepper
Kosher salt
Freshly ground black pepper

Steps:

  • In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
  • In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
  • Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
  • Dress shrimp with lime dressing and garnish with watercress leaves.
  • Combine ingredients in a small bowl, and chill until ready to serve.

SPICY COCONUT DRESSING



Spicy Coconut Dressing image

Provided by Food Network

Categories     appetizer

Time 10m

Number Of Ingredients 6

1 cup coconut cream, canned
2/3 cup lime juice
1/3 cup scallions, thinly sliced
2 1/2 teaspoons curry powder
1 green chile, minced
2/3 teaspoon salt

Steps:

  • Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.

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