Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Maine lobsters, blanched and
Shocked in ice water, as
Rare as possible
2 c White rice
2 c Brown sugar
2 c Black, loose, Lychee tea
2 ea Ripe mango, peeled and
Sliced
1/2 c Jicama batons
1/2 c Mint chiffonade
1/2 c Basil chiffonade
1 c Mung bean threads blanched
And shocked in ice water
1/8 c 3 crab fish sauce
8 Sheets rice paper

Preheat deep hotel pan until very hot. Add rice, sugar and tea to
deep pan and immediately place lobster in the shallow perforated pan
on top. Quickly seal with aluminum foil. When smoker starts to smoke,
smoke lobster for 10 minutes over low heat or until cooked through.
Cool lobster then slice tails into long strips.

Combine jicama, mint, basil, bean thread and toss with fish sauce.
Soak rice paper in warm water and place some of the mixture on the
softened paper. Inlay smoked lobster strips and mango slices. Roll
and let stand 10 minutes. Individually wrap rolls tightly with
plastic wrap to ensure keeping in the moisture.

CHEF DU JOUR MING TSAI SHOW #DJ9308

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