Caribbean Lobster Spring Rolls with Crisp Leeks and Red Curry – Honey Dipping Sauce ▶
Crisp lobster spring rolls stand at attention around a mound of fried leeks. The curry-based dipping sauce covers the plates. These wonderful rolls could also be made with shrimp.
- Lobster Tails - 8
- Olive Oil - 1/4 cup
- Yellow Bell Peppers - 3
- Leeks - 8, white part only
- Carrots - 2 large
- Zucchini - 2 small, julienned
- Cilantro - 4 sprigs
- Thyme - 4 sprigs
- Garlic Cloves - 4, minced
- Salt and freshly ground black pepper to taste
- Spring roll wrappers - 12
- Light vegetable oil for frying
- Dipping Sauce
- Red Thai Curry Paste - 1/4 cup
- Sesame Oil - 4 teaspoons
- Honey - 2 cups
- Garlic Cloves - 4, minced
- Parsley - 3 sprigs, minced
- Unsalted Butter - 1/2 cup (1 stick)
- Rice Wine Vinegar - 4 teaspoons
- Crispy Leeks
- Leeks - 12, white part only, cleaned and julienned
- Flour for dusting
- Vegetable oil for deep-fat frying
- Cilantro - 4 sprigs, stemmed and cut in chiffonade
To make the filling: Bring a pot of salted water to a rolling boil and drop in the lobster tails. Cook 8 – 10 minutes, until opaque throughout. Remove, drain, and let cool. Remove the shells and cut into chunks. Heat the olive oil over medium-high heat in a medium saute pan and saute the garlic and pepper for 30 seconds. Add the leeks, carrots, zucchini, cilantro, thyme, and garlic, and toss to coat. Saute until soft, 1 – 2 minutes. Season with salt and pepper. Add the lobster meat and toss, then saute for 30 seconds. Remove from heat.
To make the spring rolls: Heat the oven to 350 F. Place the wrappers flat on the work surface. Put a heaping tablespoon of filling in the center of each wrapper, extending it into a line across the center. Fold in the left and right sides of a wrapper. Fold up the bottom of the wrapper, and continue rolling, tucking in the filling, until the wrapper is completely sealed around the filling. Moisten the edge and press to seal. Repeat with remaining wrappers and filling. Heat the oil to 350 F. In a deep fryer or large deep saucepan. Lightly fry the spring rolls until pale golden, turning 3 times to cook all sides. Drain on paper towels, place on a baking sheet, and bake 7 – 8 minutes to complete the cooking.
To make the dipping sauce. Heat the curry paste in a dry saute pan over medium heat. Reduce the heat to medium-low. Whisk in the oil, honey, garlic, and parsley. When blended, remove from heat, stir in the butter and return to heat until thick and bubbly. Remove from heat and cool. When cool, whisk in the rice wine vinegar.
To make the leeks: Heat the oil to 350 F in a deep fryer or deep saucepan. Dust the leeks with flour, shaking off excess. Fry a handful at a time for 30 seconds, until golden. Remove with a slotted spoon, and drain on paper towels. Repeat until all the leeks have been fried.
To serve: Cut a thin piece straight across the ends of the lobster rolls to square them, then cut through the center on the diagonal. Spoon sauce into the plates in a thin layer. Place a cluster of leeks in the center. Stand six lobster roll sections around the leeks. Sprinkle with the cilantro chiffonade.