Lobster Fried in Rice Noodles

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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