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Categories:
rice noodles sugar garlic red pepper fish sauce water lime juice white vinegar lobsters European cucumber cilantro basil
Viewed: 74 - Published at: 6 years agoIngredients
- 1/2 pound medium-width rice noodles
- 2 teaspoons sugar
- 1 garlic clove, crushed
- 1/2 teaspoon crushed red pepper
- 1/4 cup Asian fish sauce
- 1/4 cup water
- 3 tablespoons fresh lime juice plus 1 lime, cut into wedges
- 1/2 tablespoon distilled white vinegar
- 4 cooked lobsters (1 1/4 pounds each)
- 1 seedless European cucumber, cut into 2-inch matchsticks (2 cups)
- 1/2 cup cilantro leaves
- 1/4 cup basil leaves, shredded
Method
- Soak the noodles in a bowl of warm water until pliable, about 30 minutes.
- Meanwhile, in a mortar, pound the sugar with the garlic and crushed red pepper to a fine paste.
- Stir in the fish sauce, water, lime juice and vinegar.
- Using kitchen shears, snip the underside of the lobster tails down the center and remove the meat in 1 piece.
- Cut the tail meat in half lengthwise and remove the intestinal veins.
- Crack the claws with a mallet and remove the meat, then chop it into 1/2-inch pieces.
- Drain the rice noodles and cook them in a large pot of boiling water until al dente, about 2 minutes, then drain.
- Return the noodles to the pot and add cold water to cover.
- Drain again and transfer the noodles to a large bowl.
- Add the lobster claw meat, cucumber, cilantro and basil to the noodles.
- Add the dressing and toss well.
- Mound the noodles on 4 large plates and top each with 2 lobster tail halves.
- Garnish with lime wedges and serve.
