Chilled Lobster Satay With Kalmansi
From hopscotch 15 years ago
- 7 minutes to make
- Serves 2
It too seems as though Asian flavors are being updated, and why not as they young travel abroad, they too learn to infuse new ingredients to bring forth new exciting flavors albeit hot and spicy, or true to tradition, EXOTICA.
Ingredients
- For the Lobster: shopping list
- 1 ½ lb live lobster shopping list
- 2 3 inch pieces of ginger shopping list
- 1 vanilla pod split and scraped shopping list
- salt to taste shopping list
- 4 bamboo skewers shopping list
- For the Sauce: shopping list
- ¼ cup fresh kalamansi juice (substitute 2 tablespoons frozen kalamansi juice and 2 tablespoons fresh lime juice) shopping list
- 1 tablespoon grapeseed or canola oil shopping list
- ½ tablespoon finely chopped chervil shopping list
- ½ tablespoon finely chopped cilantro shopping list
- sugar to taste shopping list
How to make it
- For the Lobster:
- 1. In a large non-reactive pot bring 1 gallon of water to the boil over high heat.
- Add your ginger, vanilla pod and scrapings to the boiling water. Season the stock with salt. It should be highly seasoned.
- 2. Place the lobster into the boiling stock. Allow the stock to come back to the boil and cook the lobster for about 7 minutes.
- Remove the lobster from the stock and chill it in an ice bath.
- Remove the lobster from the shells and cut into eight pieces. Place two pieces of lobster on each skewer.
- For the Sauce:
- ¼ cup fresh kalamansi juice (substitute 2 tablespoons frozen kalamansi juice and 2 tablespoons fresh lime juice)
- 1 tablespoon grapeseed or canola oil
- ½ tablespoon finely chopped chervil
- ½ tablespoon finely chopped cilantro
- sugar to taste
- Whisk all of the ingredients together in a non-reactive mixing bowl. The sauce should be sour with a hint of sweetness.
- by Jake Klein
- http://newasiancuisine.com/344-satay-trio.html
Reviews & Comments 0
-
All Comments
-
Your Comments