Lobster Roll with yuzu cashew dipping sauce

  • Preparation Time20 mins
  • DifficultyMedium
1 package rice paper wrappers
Yuzo cashew dipping sauce, recipe follows
For yuzu cashew dipping sauce:
2 tsp finely chopped coriander leaves
1 tsp finely minced kaffir lime leaf
2 Tbsp rice wine vinegar
2 Tbsp salad oil
2 Tbsp sesame seed oil
2 Tbsp yuzu
2 Tbsp fish sauce
65ml teriyaki sauce (recommended: Kikkoman)
65ml sweet soy sauce
Baby cucumbers with flowers (if available)
Enoki Mushrooms
Granny Smith apples, julienned
Basil leaves
Cooked lobster meat
225g unsalted cashews, lightly toasted and chopped
1) Soak each rice paper in warm water before rolling. 2) Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.

3) Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.

Yuzu Cashew Dipping Sauce:

Combine all ingredients except the coriander leaves and cashews. Pulse with hand blender or blender. Fold in chopped coriander leaves and cashews.

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