Asian Lobster Salad with Fried Wonton Ribbons (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
5 cups canola oil |
1 pound blanched and chopped lobster meat from claws and tails |
2 teaspoons sesame oil, divided |
1 teaspoon toasted black sesame seeds |
1 teaspoon soy sauce |
2 teaspoons ponzu |
2 teaspoons hot chili sauce (recommended: sriracha) |
salt and freshly ground black pepper |
1 teaspoon fish sauce |
2 cups fresh assorted seaweed |
1 teaspoon toasted sesame seeds |
1 package wonton wrappers, julienned |
Directions:
1. In a large Dutch oven, bring oil to 325 degrees F. In the meantime, in a large bowl, combine the lobster, 1 teaspoon of the sesame oil, black sesame seeds, soy sauce, ponzu, hot chili sauce, salt and pepper and fish sauce. In a medium bowl, combine seaweed, remaining sesame oil and sesame seeds and toss to coat. Place the wontons in the oil and fry until golden brown, about 1 minute. Remove from oil to a paper towel lined plate and sprinkle with salt.
2. To assemble, divide seaweed salad onto 4 plates and top with lobster salad. Garnish with wonton crisps and serve immediately.
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