Ingredients Jump to Instructions ↓

  1. 5 cups canola oil

  2. 1 pound blanched and chopped lobster meat from claws and tails

  3. 2 teaspoons sesame oil , divided

  4. 1 teaspoon toasted black sesame seeds

  5. 1 teaspoon soy sauce

  6. 2 teaspoons ponzu

  7. 2 teaspoons hot chili sauce (recommended: Sriracha) Salt and freshly ground black pepper

  8. 1 teaspoon fish sauce

  9. 2 cups fresh assorted seaweed

  10. 1 teaspoon toasted sesame seeds

  11. 1 package wonton wrappers, julienned

Instructions Jump to Ingredients ↑

  1. In a large Dutch oven , bring oil to 325 degrees F. In the meantime, in a large bowl, combine the lobster , 1 teaspoon of the sesame oil, black sesame seeds, soy sauce, ponzu, hot chili sauce , salt and pepper and fish sauce. In a medium bowl, combine seaweed , remaining sesame oil and sesame seeds and toss to coat. Place the wontons in the oil and fry until golden brown, about 1 minute. Remove from oil to a paper towel lined plate and sprinkle with salt. To assemble, divide seaweed salad onto 4 plates and top with lobster salad. Garnish with wonton crisps and serve immediately.


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