Asian Lobster Salad with Fried Wonton Ribbons Recipe

Name: Asian Lobster Salad with Fried Wonton Ribbons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups canola oil; 1 pound blanched and chopped lobster meat from claws and tails; 2 teaspoons sesame oil, divided; 1 teaspoon toasted black sesame seeds; 1 teaspoon soy sauce; 2 teaspoons ponzu; 2 teaspoons hot chili sauce (recommended: Sriracha); Salt and freshly ground black pepper; 1 teaspoon fish sauce; 2 cups fresh assorted seaweed; 1 teaspoon toasted sesame seeds; 1 package wonton wrappers, julienned

Servings: persons

5 cups canola oil
1 pound blanched and chopped lobster meat from claws and tails
2 teaspoons sesame oil, divided
1 teaspoon toasted black sesame seeds
1 teaspoon soy sauce
2 teaspoons ponzu
2 teaspoons hot chili sauce (recommended: Sriracha)
Salt and freshly ground black pepper
1 teaspoon fish sauce
2 cups fresh assorted seaweed
1 teaspoon toasted sesame seeds
1 package wonton wrappers, julienned

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.
2
In a medium bowl, combine seaweed, remaining sesame oil and sesame seeds and toss to coat.
3
Place the wontons in the oil and fry until golden brown, about 1 minute.
4
Remove from oil to a paper towel lined plate and sprinkle with salt.
5
To assemble, divide seaweed salad onto 4 plates and top with lobster salad.
6
Garnish with wonton crisps and serve immediately.

2689

kcal

Calories

304

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups canola oil, 1 pound blanched and chopped lobster meat from claws and tails, 2 teaspoons sesame oil, divided, 1 teaspoon toasted black sesame seeds, and more.

Yes, Asian Lobster Salad with Fried Wonton Ribbons falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Lobster Salad with Fried Wonton Ribbons

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