Prep 45 mins
Cook 5 mins
Lacy, golden-brown fried noodles surrounding a nugget of sweet lobster meat... makes a beautiful appetizer! You can also substitute jumbo shrimp if the lobster is too pricey or unavailable. It's a bit tricky getting the hang of the wrapping and frying, but if it falls apart too much in the fryer, just serve the cooked lobster chunks atop a nest of fried noodles. You'll get the hang of it eventually! Source: Chef Brian Patterson
- 6 lobsters (or two pounds peeled deveined jumbo shrimp)
- 1 package thai rice vermicelli
- 2 eggs, beaten
- salt and pepper
- 1 pinch cayenne
- oil (for frying)
- sweet chili sauce or Chinese duck sauce, for dipping
- Soak the rice vermicelli in cool water for 20-30 minutes to soften.
- Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
- Once cool, crack lobster and extract the mostly raw meat.
- Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
- Reserve claw and body meat for another use.
- Season egg with salt and pepper and a pinch of cayenne.
- Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
- Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
- Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
- Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
- Please note: Noodles will loosen somewhat from around lobster chunks.
- The first few will be a mess but will still taste delicious!
- It takes a little bit to get the hang of the rolling and frying process.
- Drain on paper towels and serve with dipping sauce.