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Ingredients
- Dipping sauce:
- 1 live lobsterlive lobsters, (1 lb/500 g)
- 12 large mint leafmint leaves
- 1/2 cup thinly sliced sweet red pepper
- 1/2 cup thinly sliced seeded halved cucumber
- 1/4 cup thinly sliced peeled firm mango
- 1 tbsp finely chopped roasted peanuts
- 2 tsp lime juice
- 1 tsp fish sauce
- 1 tsp vegetabIe oil
- 1/2 tsp finely minced hot red pepper or jalapeño pepper
- 12 9-inch (23 cm) rice paper wrapperrice paper wrappers
- 3/4 cup chopped romaine lettuce, (4 leaves)
- 1/4 cup sweet Thai chili sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 1 tsp fish sauce
Preparation
Step 1
Dipping Sauce: In small bowl, stir together chili sauce, vinegar, water and fish sauce; set aside.
Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to cover lobster; bring to rolling boil. Grasp back of lobster and plunge headfirst into water; cook until bright red and small leg comes away easily when twisted and pulled, about 10 minutes. Let cool. Remove meat; cut into small pieces.
In bowl, combine lobster, mint, red pepper, cucumber, mango, peanuts, lime juice, fish sauce, oil and jalapeño pepper.
Fill shallow pan with lukewarm water; soak rice paper wrappers, 1 at a time, until pliable, 30 to 60 seconds. Transfer to tea towel; pat dry.
Place 4 tsp (20 mL) lobster mixture and 1 tbsp (15 mL) lettuce at bottom of each wrapper. Folding sides over filling, tightly roll up. (Make-ahead: Place on plastic wrap–lined plate and cover with damp towel; overwrap with plastic wrap and refrigerate for up to 4 hours.) Cut in half. Serve with sauce.
Source : Canadian Living Magazine: January 2010