Guy Harvey Magazine

WIN-SPR 2018

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 40 of 83

Lobster Spring Rolls Serves 4 Ingredients 2 (1½ lb) lobsters 2 tablespoons toasted sesame oil 2 teaspoons minced garlic 1/2 lb cabbage, shredded (about 3 cups) 1 large carrot, peeled and cut into matchsticks (about 1¼ cups) 1/2 cup diagonally sliced green onions 1/4 cup chopped fresh cilantro leaves 1 teaspoon salt 3/4 teaspoon freshly ground white pepper 1 large egg, lightly beaten 1 tablespoon water 16 spring roll wrappers | 41 Preparation Heat the sesame oil in a frying pan over high heat just until smoking. Add the garlic and stir-fry for one minute, until fragrant. Add the diced lobster meat and cook for one minute, or until partially cooked. Turn the heat low under the frying pan and add the cabbage, carrots, green onions and cilantro, tossing until wilted. Season with salt and pepper. Spread the lobster mixture onto a small baking sheet and chill for 30 minutes. Place filling mixture in a fine-meshed sieve and drain off any excess liquid. Set aside. Whisk together the egg and water in a small bowl. Set aside. Place a spring roll wrapper on a clean work surface; keep remaining wrappers covered with a damp cloth until ready to use. Place 1/4 cup of the lobster mixture on each wrapper and fold in each side. Paint the edges with the egg wash and roll up tightly. Use additional egg wash to seal the wrapper closed, if needed. Set aside and cover. Repeat with remaining wrappers and filling. Fill a pan or deep pot halfway with oil and heat to 360° F. Using a slotted spoon, drop the spring rolls, one by one, into the pot. Be careful to not overcrowd the pan. Fry until golden brown, about two minutes. Remove and drain on a paper towel-lined platter. Once the spring rolls have cooled slightly, cut them in half on the diagonal and serve warm.

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