You will get 8-10 spring rolls per lobster.
Ingredients
- 1 uncooked lobster
- 0.5 a head of chinese cabbage
- 1 carrot
- 1 red pepper
- 1 yellow pepper
- 1 leek
- juice of 1 lime
- 1 tblsp sesame oil
- 1 tblsp light soy sauce
- flour to make paste
- pre-packed spring roll pastry sheets
- oil for deep frying
For the Dipping Sauce:
- 50 ml rice vinegar
- 1 tblsp fish sauce (nam pla)
- 1 tblsp sugar
- juice of 1 lime
- 1 chilli (finely sliced)
- 3 shallots (diced finely)
Method
To Cook the Lobster:
- Bring a pot of water to the boil and add salt.
- Place the lobster in the pan and cook for 15 minutes until it turns bright red.
- Remove from the water and allow to cool.
To Remove the Lobster Meat:
- When the lobster is cooled pull the tail off and remove the claws.
- Slice tail lengthways. Pull apart, extract the meat and slice the meat into slivers.
- Tap lobster claws hard with knife until they break, pull apart claws and extract meat.
For the Dipping Sauce:
- Dissolve the sugar in the rice vinegar then place the rest of the ingredients in the bowl and mix well.
To Prepare the Spring Rolls:
- Grate the carrot into a bowl.
- Slice your cabbage, peppers and leek into fine strips and add to the carrot.
- Add lime juice, sesame oil and soy sauce and mix lightly so the mixture stays loose.
- Add the chopped lobster meat and combine carefully.
- Make a paste with a little flour and a little water.
- Put a sheet of the pastry on a board. Spoon some of the mixture on.
- Pull a triangle of the wrapper over and do the same on the other side.
- Roll up the sides and use a little of the flour and water paste to seal the roll.
- Heat some oil to 170°C and carefully place the spring rolls into the oil and cook for 2 to 3 minutes.
- Serve while hot with some dipping sauce.
