Tempura Lobster And Enoki Miso Salad Roll Food

SHISO TEMPURA

Steps:

• Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown. Season with salt and place on a platter lined with lettuce leaves. Dot each with umeboshi.
• Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake

SALAD ROLLS

Steps:

• Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
• When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
• To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
• To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
• To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
• Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

DUBLIN LAWYER RECIPE

Steps:

• In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice.