Chinese Lobster Salad with Kumquat Dressing
Servings: 4
Ingredients:
-
6 slices gingerroot
1/4 cup (50 mL) Chinese rice wine or sake (Japanese wine)
1 lobster (1-1/2 to 2 lbs/750 g to 1 kg)
4 oz (125 g) piece daikon radish, thinly sliced
1 starfruit, seeded and thinly sliced
8 kumquats, seeded and thinly sliced
2 tbsp (25 mL) thinly sliced celery
2 tbsp (25 mL) thinly sliced green onion
1/4 tsp (1 mL) white pepper
Kumquat Dressing:
3 tbsp (50 mL) kumquat oil
1 tbsp (15 mL) rice vinegar
1 tsp (5 mL) seeded minced red chili pepper
3/4 tsp (4 mL) fish sauce
1/4 cup (50 mL) fresh coriander leaves
2 tbsp(25 mL) 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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