Lobster Fried In Rice Noodles Recipes

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LOBSTER FRIED IN RICE NOODLES



Lobster Fried in Rice Noodles image

Lacy, golden-brown fried noodles surrounding a nugget of sweet lobster meat... makes a beautiful appetizer! You can also substitute jumbo shrimp if the lobster is too pricey or unavailable. It's a bit tricky getting the hang of the wrapping and frying, but if it falls apart too much in the fryer, just serve the cooked lobster chunks atop a nest of fried noodles. You'll get the hang of it eventually! Source: Chef Brian Patterson

Provided by Tracy K

Categories     Lobster

Time 50m

Yield 36 lobster nuggets

Number Of Ingredients 7

6 lobsters (or two pounds peeled deveined jumbo shrimp)
1 package thai rice vermicelli
2 eggs, beaten
salt and pepper
1 pinch cayenne
oil (for frying)
sweet chili sauce or Chinese duck sauce, for dipping

Steps:

  • Soak the rice vermicelli in cool water for 20-30 minutes to soften.
  • Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
  • Once cool, crack lobster and extract the mostly raw meat.
  • Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
  • Reserve claw and body meat for another use.
  • Season egg with salt and pepper and a pinch of cayenne.
  • Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
  • Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
  • Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
  • Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
  • Please note: Noodles will loosen somewhat from around lobster chunks.
  • The first few will be a mess but will still taste delicious!
  • It takes a little bit to get the hang of the rolling and frying process.
  • Drain on paper towels and serve with dipping sauce.

Nutrition Facts : Calories 26.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 35.5, Sodium 77.9, Carbohydrate 0.1, Protein 5

CRISPY FRIED RICE NOODLES



Crispy Fried Rice Noodles image

I made this recipe because I cannot eat wheat gluten and wanted a crispy fried noodle. Most store-bought crispy noodles are wheat-based. Also, it is fun and easy to make these and they are very decorative and versatile. Can be seasoned with salt if desired, or can be dusted with powdered sugar and cinnamon for an interesting treat!

Provided by Catfish Charlie

Categories     Chinese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 large egg
1 cup sweet rice flour
1/4 cup water
1/2 quart canola oil (for frying)

Steps:

  • Heat oil in a skillet to about 370°F.
  • Mix together egg, water, rice flour.
  • Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
  • Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
  • Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.

Nutrition Facts : Calories 751, Fat 73.9, SaturatedFat 5.5, Cholesterol 35.2, Sodium 11.9, Carbohydrate 21.2, Fiber 0.6, Sugar 0.1, Protein 2.6

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