Lobster Daikon Spring Rolls With Coconut Lime Dressing Recipes

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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.

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING



Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

2 chiles, minced
2 limes, juiced
1 lemon, juiced
2 cups extra-virgin olive oil
Salt and freshly ground white pepper
4 mangoes, peeled and julienned
3 Maine lobster tails, cooked, shelled and cut lengthwise
12 prawns, cooked, peeled, and deveined
4 ounces fresh snow peas, julienned
Chopped cilantro, for garnish
Leeks, julienned and fried, for garnish

Steps:

  • For the dressing, mix all ingredients in a blender and place in bowl.
  • Toss mangoes with the dressing.
  • To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.

LOBSTER-DAIKON SPRING ROLLS WITH COCONUT LIME DRESSING



Lobster-Daikon Spring Rolls with Coconut Lime Dressing image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 23

4 pieces rice paper, placed between 6 warm damp terry towels
1 lobster 1# cull, blanched, cleaned, cut into strips
1/4 package daikon radish sprouts, bottom cut off
1/2 red pepper, long julienne
1/2 yellow pepper, long julienne
1/2 cucumber, long julienne
1/4 carrot, long julienne
2 ounces napa cabbage, chiffonade
8 basil leaves
8 mint leaves
12 cilantro leaves
2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi vinegar
1-ounce mirin
8 ounces coconut milk
Fish sauce, to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro, chopped fine
2 limes, juiced

Steps:

  • 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.

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