Crunchy Lobster Rolls

Inspired by my Mother In Law’s recipe for cooking lobster, this is my take on Lobster Rolls. Flavorful bites of sweet lobster meat wrapped with a crunchy exterior, its guaranteed to be a hit!

Crispy Lobster Rolls.png

Ingredients (Serves 4)

  • About 100g of Lobster tail meat
  • Spring onions (2 to 3 stalks)
  • Ginger (Thumb sized knob)
  • Frozen Spring Roll Skin (easily available in Asian Grocers)
  • 1/2 teaspoon of soya sauce
  • 1/2 teaspoon of sesame oil
  • 1/2 teaspoon of chicken stock powder (optional)

Directions

  • Remove lobster shell by using a scissors to cut straight down the middle of the shell
  • Pull shell apart and carefully remove the flesh
  • Be careful as the shell might have sharp points
  • Use a glove or use the scissors to cut away any sharp points
  • Cut the lobster meat into small, fingernail sized portions
  • Season with the soya sauce, chicken stock and sesame oil
  • Leave for at least 3o minutes to marinate
  • Defrost the spring roll skin (according to instructions on the packet) and set aside
  • Remove skin from ginger and cut into small strips before setting aside
  • Cut the spring onion into small stripsĀ  and set aside
  • Before making the rolls, put a small container of water nearby
  • Lay the spring roll skin out a flat, dry and clean surface
  • Spoon some lobster meat horizontally in the middle, leaving enough space to fold the sides in
  • Add some spring onion and ginger on top of the meat
  • To make the rolls, fold the sides in first, covering a portion of the meat on each side
  • Dip your fingers into the water and moisten the sides, gently press it down
  • Moisten the top and bottom as well
  • Fold the bottom of the skin up to cover the meat then gently roll it upwards until you get a complete roll
  • Set aside and repeat until the meat is used up
  • Use a clean and moist towel to cover the spring rolls so that they don’t dry up
  • When ready to cook, use a heavy bottom pan or pot, fill with enough oil to deep fry the rolls
  • Any oil will do but try to use one with more neutral flavors (e.g. canola oil)
  • Over medium heat, bring the oil up to 180 degree Celsius or when a wooden chopstick bubbles rapidly when inserted
  • Fry for 2 to 3 minutes or until golden brown
  • Remove, drain excess oil with paper towels and place on a cooling rack before serving
  • Done!
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