Cook Time
12 min
Yields
4 servings
This exotic salad features daikon, starfruit and kumquats.
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ingredients
Chinese Lobster Salad
6
slices ginger, root
¼
cup sake, (Japanese wine)
¼
cup Chinese rice wine
1 2
lb(s) lobster
4
oz piece daikon radish, thinly, sliced
1
starfruit, seeded, and, thinly, sliced
8
kumquat, seeded, and, thinly, sliced
2
Tbsp thinly sliced celery
2
Tbsp thinly sliced green onion
¼
Tbsp white pepper
Kumquat Dressing
3
Tbsp kumquat oil
1
Tbsp rice vinegar
1
tsp seeded minced red chili pepper
¾
tsp fish sauce
¼
cup fresh coriander, leaves
2
Tbsp crushed toasted peanuts
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directions
Step 1
In large stockpot, bring 2 cups (500 mL) water with ginger and rice wine to boil.
Step 2
Add lobster and steam 12 minutes.
Step 3
Drain and rinse under cold water; let cool.
Step 4
Shell meat, reserving tamale (liver), and roe, if any.
Step 5
Slice tail and claw meat and combine with shredded body meat, tamale and roe.
Step 6
Arrange daikon and starfruit on platter; top with lobster meat.
Step 7
Sprinkle with kumquat slices, celery, green onions and pepper.
Step 8
In small bowl, whisk together kumquat oil, vinegar, chili and fish sauce.
Step 9
Spoon over lobster meat.
Step 10
Sprinkle with coriander leaves and peanuts.