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Lobster

Mango Salad

Basil Vinaigrette

  • Basil Leaf, chopped 60 g
  • Coriander Leaf, finely chopped 20 g
  • Mint Leaf, finely chopped 10 g
  • Corn Oil 100 g

Plating

  • Garlic, chopped 10 g
  1. Lobster

    • Boil the lobster, rinse in cold water, halve them and prepare for cooking.
    • Heat up Planta Chef Margarine, add in garlic chop and saute the lobster.
  2. Mango Salad

    • Cut mango into julienned strips.
    • Cut the lemongrass into fine rings.
    • Slice shallots.
    • Sprinkle Knorr Lime Powder.
    • Add sugar.
    • Add fish sauce.
    • Toss well and set aside.
  3. Basil Vinaigrette

    • Finely chop all the basil, coriander and mint leaf.
    • Mix with corn oil.
    • Tossing with Mango Salad.
  4. Plating

    • Dish the lobster and mango salad onto to the plate and garnish with some basil cress and lime zest.
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