The World's Water Hibiscus---langolin Lobster Crystal Roll

Name: The World's Water Hibiscus---langolin Lobster Crystal Roll
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Crawfish Meat; Some Spring roll wrapper; Some Cucumber; Some Rice noodles; Some carrot; Some Ground peanuts; Some salad; Some Coriander leaves; Some Mint leaf; 1 piece Finger chili; 3 pcs lemon; 60g Sugar; 20g Fish sauce; 1 piece garlic; 15g Soy sauce

by JasonCui

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The first contact with langoustine was at the 2010 World Expo and was ordered to do a New Zealand seafood appraisal activity for the new product research and development department of Xiaonanguo Group. Among them is this New Zealand langoustine. I only heard of his name before, and I have never had the honor to witness it. The French love romance. On Valentine's Day, they will use crawfish with caviar and champagne as the opening remarks of a big meal. Crawfish is also known as sky lobster. It is famous for its sweet meat, which can only be found in the sky, and it is difficult to obtain it on earth.

New Zealand crawfish live in the non-polluted Antarctic glacier waters. Because of its slow growth cycle, the meat is sweet and fresh, soft and glutinous. It can be eaten raw. After receiving the assignment, I decided to avoid the traditional methods of French and Japanese cuisine. Take another path and focus on Southeast Asian cuisine. After thinking about it, I decided to use Vietnamese spring rolls to present this langoustine dish. The small and fresh approach can reflect the sweetness of the shrimp, and it will not look so thin. "

The World's Water Hibiscus---langolin Lobster Crystal Roll

1. Ingredients: crawfish meat, spring roll skin, cucumber, vermicelli, carrots, chopped peanuts, 3 lemons, 60 g sugar, 20 g fish sauce, 1 garlic, 1 finger chili, 15 g light soy sauce, a little coriander leaves, Mint leaf

The World's Water Hibiscus---langolin Lobster Crystal Roll recipe

2. To make Vietnamese hot and sour sauce, juice 3 lemons

3. 1 garlic minced

4. 60 grams of sugar, 20 grams of fish sauce

5. 1 finger chili minced, 15 grams light soy sauce. A pinch of coriander leaves. Mix well and you are ready! (Thai food tastes: sour, spicy, and fishy. Vietnamese cuisine can be summed up as: small sour, small sweet, small fresh. The whole sauce is like the beautiful mountains of Vietnam, soft and unrestrained.)

6. Boil the vermicelli until soft, soak in ice water, and filter after cooling. Add shredded carrot, shredded cucumber, chopped peanuts, coriander and mint leaves, put in a salad bowl and set aside. From a cook's point of view, the langoustine meat is sweet and elastic, and when it is paired with crispy vegetables, it complements the nutrients and enhances the taste of the dishes. It's really the best choice!

7. Stir in the Vietnamese hot and sour sauce, it becomes the heart of the Vietnamese spring rolls, or it can be a stand-alone salad. Do you think it looks a lot like the papaya salad in Chiang Mai and the seafood vermicelli salad in Bangkok? In fact, there are rules to follow in cooking. Let me, the little chef of the ghost horse, explain it slowly for you in the days to come.

8. If sauce is the soul of cooking. So soaking Vietnamese spring roll wrappers will be the key torso of the whole dish. A piece of spring roll wrapper should not be in cold water for more than 15 seconds, and then put it on a clean towel after taking it out. Add vermicelli salad and crawfish meat. Remember that the spring roll skin will get softer and softer, so don't worry about it being hard to bite. If the skin is too soft, the spring rolls will not be formed at all, which means that the entire cooking has failed.

9. While the skin is not very soft, slowly tighten the skin like a Chinese spring roll. Once again, if the spring roll wrapper is too soft, the heart will not be wrapped tightly, and the bursting taste will be lost.

10. Finally, as shown in the picture, the Vietnamese roll can be cut into sections and decorated. The crystal-like Vietnamese spring rolls can be made in advance and cut when they are eaten. Believe that he will become the trump card appetizer at your banquet table and the best choice for a picnic. PS: If you make it at home, you don’t need to cut it. The whole food will taste better.

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The World's Water Hibiscus---langolin Lobster Crystal Roll

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The World's Water Hibiscus---langolin Lobster Crystal Roll

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