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Old November 30th, 2009, 03:46 AM   #1
jscott30
Fresh Grooves
 
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Location: Maine
Posts: 310
Default Thai Food

my best kept secret....the best thai food I have ever made..just search you tube for cooking with kai

spicy beef
fried rice
orange chicken

all great
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Old February 19th, 2010, 04:01 PM   #2
pastskater
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Default

Hi,

some friends up North wanted me to add this to your section, I trust you don't mind.


Lobster Thai Rolls

Makes 8 rolls

For rolls:
� lb. lobster tail
3 oz vermicelli rice noodles
� c. seasoned rice vinegar
Salt to taste
8 8- inch rice paper rounds
1 bunch cilantro leaves
1 bunch mint leaves
1 c. shredded peeled carrots

Bring 2 quarts of salted water to a boil and add the lobster tail. Simmer for about 12 minutes, remove and plunge into a bowl of ice water. When cool, remove meat from shell and cut lengthwise into, inch strips. Set aside.

In same pan bring another 2 quarts of water to a boil and add rice noodles. Cook about 3 minutes and drain in colander and rinse with cold water until cool. Toss with rice vinegar and salt to taste.

Fill a shallow baking pan with warm water and place 1 rice paper round in water and soak until pliable, about 1 minute. Lay a paper towel down and carefully place round on top. The rounds tear easy so have extra and don't use if they tear or have holes.

Arrange the lobster strips in a row across bottom third of the rice paper. Spread � cup of the noodles on top and arrange a layer of cilantro leaves, mint leaves and shredded carrots on top of noodles. Fold bottom of rice paper over filling and roll tightly to halfway. Add another layer of cilantro and mint leaves along crease. Fold in ends and finish rolling. Transfer roll, seam side down to a plate and cover with moist paper towels. Continue to make other 7 rolls in same manner. Made be made 6 hours ahead and chilled.

When ready to serve, cut in half on an angle and serve with sauce.

Mango Sauce
3 mangos (about, lb each)
Zest from one lime
1 T. lime juice
2-4 T. Bennett Lane 2005 White Maximus
Salt to taste

Peel and seed mangos. Process with zest until smooth adding Maximus as needed to get to a good dipping consistency. Pass through a strainer and salt to taste. May be made 2 days ahead.
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