Spicy Lobster Tempura over Japanese Chopped Salad
with Broccolini & Wafu-Lime Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
Tempura is an exquisite Japanese experience. And when golden-crisped batter encases buttery chunks of lobster, the effect is exceptional. The salad pays homage to goma-ae, with a sesame and lime vinaigrette drizzled over an array of green veg, from lettuce to string peas to sautéed broccolini. Hot shichimi togarashi spices are mellowed by jasmine rice.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 100g String peas (sugar snap peas or snow peas)
- 1 Head of lettuce
- 1 Lime
- 1 Bunch of broccolini
- 6g Chives (or garlic chives)
- 60ml Wafu sauce
- 160g Jasmine rice
- 20g Rice flour
- 6g Shichimi Togarashi (chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger)
Contains: Eggs • Lobster • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Total Fat
19 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
94 g
Sugars
8 g
Protein
34 g
Fibre
7 g
Preparation
Cook the rice
- Zest and quarter the lime.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add ½ the lime zest and the juice of ½ the lime wedges. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the lettuce crosswise.
- Thinly slice the string peas crosswise on an angle.
- Remove the stem ends of the broccolini; cut crosswise into 2-inch pieces.
- Thinly slice the chives.
- In a small bowl, make the vinaigrette by combining the wafu sauce, juice from the remaining lime wedges and ⅓ of the shichimi togarashi.
- In a medium bowl, make the batter by combining the rice flour, ⅓ cup ice water (double for 4 portions, use carbonated water, if possible), the remaining shichimi togarashi and S&P.
Sauté the broccolini
- In a large pan, heat a drizzle of oil on medium-high.
- Add the broccolini and sauté, 1 to 2 min., until beginning to soften; season with S&P.
- Add 2 tbsp water (double for 4 portions) and sauté, 3 to 4 min., until crisp-tender.
- Transfer to a large bowl and reserve the pan.
Make the salad
- To the bowl of broccolini, add the lettuce, string peas, vinaigrette and ½ the chives; toss well.
Make the lobster tempura
- Pat the lobster dry; season with S&P.
- Working in batches, coat the lobster in the batter (shaking off any excess).
- In the reserved pan, heat 1-inch of oil on medium.
- Add the lobster and fry, 1 to 2 min. per side, until crispy and warmed though.
- Transfer to a paper towel-lined plate; season with S&P.
Plate your dish
- Divide the salad between your bowls.
- Top with the lobster tempura.
- Garnish with the remaining lime zest and chives.
- Serve the rice on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
