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VIEW RECIPE
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Title:
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CANTONESE WALNUT LOBSTER SALAD |
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Date:
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07/02/2008 08:15:34 |
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Posted by:
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KitchenWitchCooks |
CANTONESE WALNUT LOBSTER SALAD
WITH SWEET & SOUR DRESSING
1 tbsp butter
1 tbsp soy sauce
1 cup walnuts, large pieces and halves
1 cup diagonally sliced celery
1 can (5 oz) water chestnuts, drained and sliced
1/2 cup sliced scallions
1 can (11 oz) Mandarin orange sections, drained
3 cups cooked lobster chunks (or prawns, crab, or tuna)
Sweet & Sour Dressing
watercress or salad greens
Melt butter; add soy sauce and walnuts, stirring gently over low heat until walnuts are lightly toasted, about 10 minutes. Remove from heat, and cool. Combine well-chilled celery, water chestnuts, scallions, Mandarin orange sections, and lobster. Add just enough Sweet & Sour Dressing to hold ingredients together; fold in walnuts. Pile on crisp watercress or salad greens; serve with additional dressing, if desired.
SWEET AND SOUR DRESSING
3 eggs
1/4 cup sugar
2 tbsp flour
2 tsp seasoned salt
1/8 tsp curry powder
1/3 cup strained fresh lemon juice
1/3 cup cider vinegar
1 can (14 1/2 oz) evaporated milk
1 tbsp soft (or melted) butter
Beat eggs. Mix sugar, flour, salt, and curry powder; beat into eggs. Blend in lemon juice and vinegar.
Cook in top of double boiler over boiling water until mixture thickens, about 10 minutes, stirring frequently to keep smooth. Beat in undiluted evaporated milk and butter. Cool and store in covered container in fridge.
This dressing is good on any other seafood recipe and also fruit salads.
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