Lobster Daikon Spring Rolls & Coconut Lime Dressing (Dj/br)

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1 oz Mirin
1/4 Carrot; long julienne
1/2 Yellow pepper; long julienne
1 oz Lemon grass; chopped
2 oz Napa cabbage; chiffonade
8 Mint leaves
2 oz Canola oil
1/2 oz Garlic; chopped
; towels
1/4 pk Daikon radish sprouts;
1/2 Cucumber; long julienne
Fish sauce; to taste
2 Limes; juiced
1/8 bn Cilantro; chopped fine
4 Pieces rice paper; placed
1/2 Red pepper; long julienne
1 oz Ginger; chopped
4 oz Sushi vinegar
8 oz Coconut milk
; warm damp terry
8 Basil leaves
; condiment
12 Cilantro leaves
1 Lobster 1# cull; blanched,
1 ts Sambal; garlic-chili
; cut into strips
1 oz Shallot; chopped

Original recipe makes 4 servings



For the lobster daikon radish sprout spring rolls: Place 1 piece of rice paper on the table. Then place all other ingredients in the center of the rice paper. Fold in the ends of the rice paper and roll up. Cut in half on the bias and serve with creamy coconut lime dressing. For the creamy coconut lime dressing: In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger. Saute until shallots are translucent but have no color. Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk and reduce by half until thick. Remove from heat and let cool to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro, and lime juice. Serve with lobster spring rolls. Yield: 4 servings CHEF DU JOUR SHOW #DJ9488 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

Calories Per Serving: 251 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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