CHARLOTTE, NC (WBTV) - David Lucarelli, chef at Cowfish in South Park, visited WBTV News Saturday Morning and share the recipe below:
Lobster and Crab Spring Rolls
Lobster/Crab Mix
1 LB Lobster Knuckle and Claw
1 LB Backfin Lump Blue Crab meat
1 tsp chopped garlic
1 tsp chopped ginger
Pinch of salt and pepper
- Mix all ingredients in a medium sized bowl
1 ea Napa Cabbage
3 ea Baby Bok Choy
½ C Carrots shredded
- Julienne cabbage and bok choy 1/8"
- Set aside
Roll-
2 ea Spring roll wrapper
2 oz. Lobster/crab mix
1.5oz. (wt) 5 oz. (volume) julienne cabbage
Tempura batter to seal.
- Place two spring roll wrappers together overlapping slightly
- Place seafood mix and cabbage mix in a line down the middle
- Using thumbs and forefingers roll tightly
- Seal with a small amount of tempura batter
- Fry for 4 minutes at 350 deg.
- Sauce and Plate
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