COCONUT SHRIMP WITH LIME DRESSING
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
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
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 23
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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