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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the rice vermicelli in cool water for 20-30 minutes to soften. | 2. Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath. | 3. Once cool, crack lobster and extract the mostly raw meat. | 4. Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions. | 5. Reserve claw and body meat for another use. | 6. Season egg with salt and pepper and a pinch of cayenne. | 7. Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks. | 8. Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose. | 9. Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees. | 10. Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done. | 11. Please note: Noodles will loosen somewhat from around lobster chunks. | 12. The first few will be a mess but will still taste delicious! | 13. It takes a little bit to get the hang of the rolling and frying process. | 14. Drain on paper towels and serve with dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster	6	lobsters	peeled deveined	693.0	0.0	148.68	6.75
thai rice vermicelli	1	package		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
salt pepper				-	-	-	-
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
oil				-	-	-	-
chili sauce duck			sweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.