Recipe

Lobster Spring Roll

Ingredients:

● 2 (1/2-pound) lobsters

● 2 tablespoons sesame oil

● 2 teaspoons minced ginger

● 2 teaspoons minced garlic

● 2 small red Thai chili

● 1/2 pound cabbage, shredded

● 1 large carrot, peeled

● 1/2 cup sliced green onions

● 1 teaspoon salt

● 3/4 teaspoon ground white pepper

● 1 large egg

● 1 tablespoon water

● 16 spring roll wrappers

● peanut oil

Directions:

Fill a large stockpot with water and bring to a boil. Add lobsters and cook for 4 minutes.Remove the lobsters from the pot and plunge into an ice water bath, stirring until cool.

Remove the tail and claw meat of the lobsters’ and dice into 1/2-inch pieces and set aside.

Heat the sesame oil in a wok over high heat just until smoking. Add the ginger, garlic,and chili and stir-fry for 1 minute, until fragrant. Add the diced lobster meat and cook for 1 minute. Turn the heat off and add the cabbage, carrots, and green onions.

Whisk the egg and water in a small bowl. Place 1/4 cup of the lobster mixture on each wrapper and fold in each side.

Fill a wok or deep pot halfway with peanut oil and heat. Drop the spring rolls, one by one, into the pot. Deep-fry until golden brown, about 2 minutes. Remove and drain on a paper towel-lined platter.

Task VII Answer the questions

1. How many ingredients are needed for Lobster Spring Roll?

2. How many vegetables are there in the snack?

3. Do we need peanut oil in this dish?

4. Can you make spring rolls? kA0pqzActP4yTp576qmE+STevqMs8/IJfvcYUlWssR43c5zkmupI7p8ywwN5IGUV