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Home / Residents / Recipes

Recipes

Spicy Salmon and Lobster Roulade

Serves : 4 person(s)

Ingredients

200 gms		Salmon fillet
160 gms		Lobster tail
4		Sheets nori seaweed
40 (each) gms		Zucchini, Carrots, White Radish
20 gms		Ginger (grated)
8 (each) gms		Coriander Seeds, Peppercorns
8 (each) gms		Garlic (crushed), Mint leaves (chopped)
40 (each) ml		Rice vinegar, Extra virgin oil
40 gms		Cornstarch
80 ml		Soy sauce
40 ml		Oyster sauce
5 gms		Red chili
4		Prawn crackers
20 gms		Salmon roe
20 gms		Rice noodles
20 gms		Coriander leaves
4		Tomatoes, peeled and diced
20 gms		Chives, chopped
		Salt
		Pepper

Preparation Method

Cut the vegetables into strips. Place half the garlic in a saucepan, add all other ingredients and bring to boil. Pour liquid over vegetables ans leave to cool. Slice lobster tail lengthwise into thin strips. Cut the salmon fillet into 10 x 10 cm squares, 4 mm thick. Arrange the salmon on a piece of heat-proof plastic wrap, season and cover with nori sprinkled with water and cover with a lobster slice. Roll all tightly, close well and steam for 8 minutes. In a saucepan, bring to a boil soy sauce, oyster sauce, garlic, ginger and chili. Thicken with cornstarch. Deep fry the prawn crackers and rice noodles. Place marinated vegetables in centre of each plate, top with a prawn cracker. Slice the roulade of salmon into 4 parts and place one on each prawn cracker. Top with salmon roe. Complete dish with rice noodles and fresh herbs. Garnish with diced tomato and soy sauce mixture.