Back to 4 servings 1 live lobster 6 wonton wrappers Oil for deep frying 1 tbsp white sesame seeds 1 carrot, peeled and julienned 0.5 Continental cucumber, peeled, deseeded and julienned 0.5 daikon white radish, julienned 6 leaves Chinese cabbage (hakusai, lombok), shredded 1 cup pomelo or grapefruit, torn into small pieces (peel, pith, seeds and any membrane removed) 1 bunch fresh coriander, leaves picked 2 tbsp Japanese red pickled ginger (benishouga) Dressing 150 ml plum sauce 2 tbsp honey juice of 2-3 limes 1 tbsp soy sauce 1 tsp sesame oil 1 tbsp peanut oil 0.25 tsp five spice powder
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1 Step 1: Slice the wonton wrappers into thin strips and deep fry in batches in hot oil until crispy, then set aside to drain. Don't fry too many at one time or they will stick together. Also, it's best not to slice the wrappers all stacked together, or they may clump on the board.2 Step 2: Toast the sesame seeds in a dry frypan until golden brown and then set aside to cool.3 Step 3: Julienne the cabbage, daikon, carrot and cucumber. Arrange these on a large platter and separately place on the pickled ginger, coriander and wonton crisps around in separate piles.4 Step 4: To prepare the lobster, chill the lobster in the freezer for about 2 hours until it is asleep. Kill it quickly with a spike through the head and separate the meaty tail from the head.5 Step 5: Cut down either side of the soft underside of the lobster and remove the flesh from the shell using your hands, and using a paring knife if necessary. Remove the vein from the lobster as neatly as possible and wipe away any residue.6 Step 6: Although I don't recommend this, if the lobster meat is very dirty and you feel that you have to, you can rinse the meat very quickly in a mixture of iced water and salt (using enough salt to give the mixture the saltiness of seawater).7 Step 7: Heat a large pot of water until boiling and add the lobster head and tail shell to the pot and boil until the shell changes colour. Clean the shells and remove any meat that was clinging to the shell, reserving it for another purpose (an egg white omelette with cream and spring onion is perfect, or you can just dip it in a little yuzu kosho tabasco - but that's a recipe for another time...)8 Step 8: With a very sharp knife, slice the lobster into very thin slices and arrange over the centre of the salad.9 Step 9: If you would like to use the tail for presentation, clean it well with a paper towel and, if it's looking a little dull, polish the outside with a small amount of oil.10 Step 10: For the dressing, mix together all the ingredients.getsaucepan.com/r/3b2eb456-74a4-4dd8-8971-fdac0a1f2218 · Original: https://adamliaw.com/recipe/dragon-yee-sang
