Asian Lobster Salad Crisps

Ingredients

1 lb. Phillips Lobster Meat
1 mango, cut into 1/2” cubes
1/2 cup English cucumber, diced into 1/2″ cubes
1/2 cup carrot, diced into 1/2″ cubes
1/2 cup red bell pepper, diced into 1/2″ cubes
1 avocado, diced into 1/2″ cubes
1 Tbsp. freshly chopped mint
3 Tbsp. kewpie mayonnaise
3 Tbsp. sriracha
3 Tbsp. pickled ginger, diced
3 Tbsp. soy sauce
1.5 tsp. rice vinegar
1.5 tsp. sesame oil
2 large green onion, thinly sliced
3/4 tsp. white sesame seeds, plus more for garnish
5 large rice papers, cut into eighths
canola oil, for frying
chili crisp, for garnish

Cooking Instructions

• In a large bowl, add mango, cucumber, carrot, bell pepper, avocado, mint, mayonnaise, sriracha, ginger, soy sauce, rice vinegar, sesame oil, green onion and sesame seeds. Toss until well-combined.
• Gently fold in Phillips Lobster Meat until evenly distributed and well-coated by sauce. Chill in fridge until ready to serve.
• Meanwhile, fill large pan with 1/2” deep oil. Heat to 350ºF.
• Working 1 rice paper quarter at a time, fry for a few seconds until crispy. Remove from heat to a paper towel-lined sheet to drain. Repeat until all rice paper is fried.
• Build the Lobster Salad Crisps: top each fried rice paper with lobster salad, then garnish with chili crisp. Serve immediately. Enjoy!

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