Chinese Lobster Salad with Kumquat Dressing
This recipe makes 4 servings
Ingredients
- 6 slices gingerroot
- 1/4 cup , (Japanese wine)
- 1 , (1-1/2 to 2 lbs/750 g to 1 kg)
- 4 oz piece daikon radishes, thinly sliced
- 1 starfruit, seeded and thinly sliced
- 8 kumquats, seeded and thinly sliced
- 2 tbsp thinly sliced celery
- 2 tbsp thinly sliced green onions
- 1/4 tsp white pepper
- Kumquat Dressing
- 3 tbsp kumquat oil
- 1 tbsp rice vinegar
- 1 tsp seeded and minced red chili peppers
- 3/4 tsp fish sauce
- 1/4 cup fresh coriander leaves
- 2 tbsp crushed toasted peanuts
Preparation
In large stockpot, bring 2 cups (500 mL) water with ginger and rice wine to boil. Add lobster and steam 12 minutes. Drain and rinse under cold water; let cool. Shell meat, reserving tamale (liver), and roe, if any. Slice tail and claw meat and combine with shredded body meat, tamale and roe.
Arrange daikon and starfruit on platter; top with lobster meat. Sprinkle with kumquat slices, celery, green onions and pepper.
Kumquat Dressing:
In small bowl, whisk together kumquat oil, vinegar, chili and fish sauce. Spoon over lobster meat. Sprinkle with coriander leaves and peanuts.
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