Chinese Lobster Salad With Dressing Recipe
Servings: 4
Ingredients
- 6 slc ginger, root
- 1/4 c. Chinese rice wine or possibly 1/4 c. sake, (Japanese wine)
- 1 x 2 pound lobster
- 4 ounce piece daikon radish, thinly, sliced
- 1 x starfruit, seeded, and, thinly, sliced
- 8 x kumquat, seeded, and, thinly, sliced
- 2 Tbsp. thinly sliced celery
- 2 Tbsp. thinly sliced green onion
- 1/4 Tbsp. white pepper Kumquat Dressing
- 3 Tbsp. kumquat oil
- 1 Tbsp. rice vinegar
- 1 tsp seeded chopped red chili pepper
- 3/4 tsp fish sauce
- 1/4 c. fresh coriander, leaves
- 2 Tbsp. crushed toasted peanuts
Directions
- In large stockpot, bring 2 c. (500 mL) water with ginger and rice wine to boil.
- Add in lobster and steam 12 min.
- Drain and rinse under cool water; let cold.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 51 | 17% |
| Total Fat 5.74g | 7% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 785mg | 33% |
| Potassium 855mg | 24% |
| Total Carbs 13.38g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.61g | 3% |
| Protein 45.7g | 73% |
