Australian chef, restaurateur and television host, Dan Hong, is the Lunar New Year Ambassador for Gong Grocer, Sydney’s premier Asian Supermarket. He shares his delicious recipe for Lobster and Prawn Spring Rolls.
Ingredients
For the prawn mousse
300g prawn meat
300g lobster tail meat, roughly chopped into 1cm chunks
1 egg white
20ml sesame oil
15g sugar
9g fine salt
20g of finely sliced coriander stalks
50 chopped white garlic chives
To make the mousse use a food processor, place all ingredients except lobster meat and pulse, to create a coarse-looking paste. Resist the urge to make it too smooth, because you still want the texture of chunks of prawn. Once a coarse paste is made, then gently fold in the chopped lobster meat. Refrigerate the mixture for at least 2 hours to firm up.
To PrepareandServe
20 spring roll wrappers
1 beaten egg for sealing
Vegetable Oil for deep frying
Caviar (optional)
Dipping sauce (mix all ingredients below to combine)
50ml truffle soy sauce
25ml Japanese rice wine vinegar
Tablespoon crispy chilli oil
Method
1. Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you.
2. Roll it over once, and, like you’re making a burrito, fold over both sides.
3. Continue rolling it into a cigar shape. With your fingers, brush a bit of the beaten egg onto the corner of the wrapper that is farthest from you to seal it.
4. To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 160 degrees.
5. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
6. If feeling extra boujee, top the springrolls with caviar. Serve with the dipping sauce and eat immediately!
All ingredients are available from Gong Grocer, World Square Sydney.
Australian chef, restaurateur and television host, Dan Hong, is the Lunar New Year Ambassador for Gong Grocer, Sydney’s premier Asian Supermarket. He shares his delicious recipe for Lobster and Prawn Spring Rolls.
Ingredients
For the prawn mousse
300g prawn meat
300g lobster tail meat, roughly chopped into 1cm chunks
1 egg white
20ml sesame oil
15g sugar
9g fine salt
20g of finely sliced coriander stalks
50 chopped white garlic chives
To make the mousse use a food processor, place all ingredients except lobster meat and pulse, to create a coarse-looking paste. Resist the urge to make it too smooth, because you still want the texture of chunks of prawn. Once a coarse paste is made, then gently fold in the chopped lobster meat. Refrigerate the mixture for at least 2 hours to firm up.
To Prepare and Serve
20 spring roll wrappers
1 beaten egg for sealing
Vegetable Oil for deep frying
Caviar (optional)
Dipping sauce (mix all ingredients below to combine)
50ml truffle soy sauce
25ml Japanese rice wine vinegar
Tablespoon crispy chilli oil
Method
1. Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you.
2. Roll it over once, and, like you’re making a burrito, fold over both sides.
3. Continue rolling it into a cigar shape. With your fingers, brush a bit of the beaten egg onto the corner of the wrapper that is farthest from you to seal it.
4. To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 160 degrees.
5. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
6. If feeling extra boujee, top the springrolls with caviar. Serve with the dipping sauce and eat immediately!
All ingredients are available from Gong Grocer, World Square Sydney.
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