PREP 20 mins, COOK 20 mins
SERVES 4-6 AS PART OF A SHARED MEAL – GF, DF
Ingredients:
- 1 lobster tail
- 270ml coconut milk
- 1 Pink Lady apple, cut into fine matchsticks
- ¼ cup pomelo segments
- ¼ cup mung beans, washed and drained
- 2 Lebanese cucumbers, seeded and cut into fine matchsticks
- 1 cup roughly chopped Vietnamese mint and coriander
- 1 tbsp sesame seeds
- 2 tbsp roasted cashew nuts
Dressing:
2 tbsp lemon juice
1 tbsp fish sauce
1 ½ tbsp caster sugar
1 tsp sesame oil
Method:
- Combine lobster tail, coconut milk and a pinch of salt in a saucepan. Make sure lobster tail is covered by adding cold water then bring to the boil over medium heat. Simmer for 3-4 minutes or until lobster is just pink then remove from heat. Drain, and then remove meat from the shell. Cut into slices and set aside.
- Toast sesame seed in a saucepan over medium heat. Set aside.
- To make dressing, combine ingredients and whisk until well mixed.
- In a large bowl, combine apple, pomelo, mung beans, cucumbers and mixed herbs. Dress salad and mix well.
- To serve, place salad mix in a bowl. Top with lobster pieces, sprinkle with sesame seeds and cashew nuts.
Watch Alvin’s how to video HERE.
