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Spring lobster salad with kumquat dressing

Update: January, 17/2012 - 10:54

 

with Chef de Cuisine Bui Quoc Tuan from Market 39 of Intercontinental Asiana Saigon

The Lunar New Year is coming and spring can be felt in the air with the arrival of the kumquat, which adds a special flavour to this dish. Chef Tuan says it is very easy to prepare.

Ingredients: serves 1

  • 250g baby lobster
  • 50g young coconut, sliced
  • 30g white cabbage, sliced
  • 30g shredded carrot
  • 30g banana blossoms
  • 30g cucumber, sliced
  • 30g zucchini, sliced
  • 30g chilli, sliced
  • 50g Asian parsley (cilantro)
  • 10g roasted white sesame seeds
  • 100ml kumquat dressing

 

Kumquat dressing:
  • 30ml fish sauce
  • 30ml chili sauce
  • 30ml kumquat juice
  • 60g sugar
  • 15g chili, chopped
  • 15g garlic, chopped

Method:

  • Steam the lobster for eight minutes and peel, leaving the head and tail, then cover with other dressing.
  • Mix in all ingredients with dressing.

You can sample the dish at Market 39 Restaurant, Intercontinental Asiana Saigon, corner of Hai Ba Trung St. & Le Duan Blvd, District 1, HCM City, Tel: (08)3520 999.

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