Caribbean Entertainment Magazine - Volume 6 Nov - Dec 2013 | Page 26

Ingredients

Thai Dressing:

Method:

Rice Flour Spring Roll Wraps
x10
Cooked Lobster Tails (10oz) x
3
Whole Egg x 1
1 Tsp Cayenne Pepper
1 Bunch Fresh Cilantro Picked
1 Avocado - Ripe
Cornstarch (10oz)
Crushed Peanuts (5oz)
Thinly Sliced Red and Green
Pepper (1 Each)
Thinly Sliced Red and Green
Pepper (1 Each)
Thinly Sliced Red Onion (1/2
Onion)
Fine Chopped Scallions (1
Stalk)
Julienne of Green Mango (1
Mango)
Fine Diced Red Onion (1/4
Onion)
Sweet Chili Sauce (5oz)
Thai Dressing (3oz) – See
Recipe

1 Cup Fresh Lime Juice
3 Cloves Fresh Finely
Chopped Garlic
3/4 Cup Fish Sauce
3 Tbsp Brown Sugar
2 Tbsp Sweet Chili Sauce
1/2 Tbsp. Rooster Sauce
3 Tbsp Soy Sauce
Mix until Sugar has Dissolved

Slice Lobster meat thinly and
season with Cilantro, Cayenne
and Salt and Pepper to taste.
Set aside. Next Slice the Avocado thinly and season with
Lemon Juice, Salt and Pepper
and set aside. Place a Spring
roll wrapper on a flat surface
and place a small amount of
the Lobster and 2 Slices of the
Avocado in the middle of the
sheet. Bring the bottom of the
wrap up to the top, fold in
both sides and roll upwards
using the whole egg as the
glue to seal it. Dust with Cornstarch and reserve in refrigerator.
For the Salad, Toss all Peppers, Mango, Onions, Cilantro
and about 2oz of the Thai
Dressing. Top the salad with
the Crushed Peanuts. Fry the
Spring Roll in a Deep Fat Fryer at 350 Degrees until golden
Brown and Crispy. Season and
place on top of Thai salad and
serve with a side of Sweet
Chili Sauce for Dipping.

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