Spicy Lobster Tea Sandwiches with Green Mango Relish
Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.
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Cooking tools:
- Wok
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Slotted spoon
- Mortar and pestle
- Airtight container
- Stockpot
- Chef's knife
- Cutting board
- Tongs
- Colander
- Spoon
- Measuring spoon
- Measuring cup
- Bread knife
- Plate
- Kitchen scale
- Refrigerator
- Serving platter
Ingredients
- 2 live lobsters (800gm-900gm each)
- 12 slices soft white sandwich bread, crusts removed
- To serve: mayonnaise
- 1 large green mango, cut into julienne
- To serve: thinly sliced mint and coriander
- Chilli relish
- 105 gm (½ cup) coconut oil
- 1 small Spanish onion, thinly sliced
- 30 gm (¼ cup) dried shrimp, soaked in warm water for 10 minutes, drained
- 10 garlic cloves, finely grated
- 15 gm galangal, peeled and sliced
- 25 gm (¾ cup) dried red chillies, seeds removed
- 75 gm light palm sugar, coarsely grated
- 50 ml tamarind pulp, or to taste (see note)
- 50 ml fish sauce
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