Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip



Chef:
Bryan Corkery
Source:
Oceanstone Seaside Resort, Indian Harbour, NS

Ingredients: 

Spring Rolls
1 ¼ lb Lobster
1 Carrot, large
1 Stick of Celery, large
1 Red Pepper, large
1 Green Pepper, large
¼ oz Fresh Cilantro
¼ oz Fresh Basil
¼ oz Fresh Mint
1 pkg Small Circle Rice Papers
Pecan, Red Curry & Coconut Milk Dip
1 lb Pecans
3 tbsp Red Curry Paste
1 can Coconut Milk
Lime Juice, to taste
Fish Sauce, to taste

Method: 

Spring Rolls

  • Steam, cool, and crack lobster removing all meat; chop meat and set aside 
  • Julienne carrot, celery, red pepper, and green pepper
  • Pick leaves from stems of herbs
  • Arrange rice papers on dampened linen napkins making sure top layer is covered with linen
  • Place a weight on top of linens and let sit for approx. 10 minutes. or until rice papers are soft
  • Line centre of softened rice paper with julienned vegetables, lobster meat and fresh herbs (leave 1 cm edge around rice paper clear from filling)
  • Fold sides into centre and roll into “tubes”; cut tubes on bias in centre
  • Cover and refrigerate. (Rolls will last in fridge for 24 hrs)

Pecan, Red Curry & Coconut Milk Dip

  • Blend pecans with red curry paste and coconut milk until smooth
  • Season to taste with lime juice and fish sauce


Photo of Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip