Lobster Wan Tan on Apricot Spring Leek Salad

Lobster Wan Tan Carve the lobster and finely dice the lobster meat. Mix together with crème fraîche, one egg yolk and breadcrumbs in a baking bowl. Season the mixture with salt, pepper and chili from a spice grinder. Fold in oyster sauce, sweet chili sauce, finely chopped coriander, finely chopped garlic and finely grated ginger. Then fill the quantity into a piping bag. Now spread the quantity evenly on the wan tan sheets, brush the edges with two egg whites and press all four tips together in the center, as well as the edges.

Heat the fat in a saucepan, bake the wan tans in it until golden, drain on kitchen roll and season with salt.

Apricot spring leek salad

Cut the apricots in half. Remove the pit and cut the flesh into wedges. Rinse and clean the spring onions and cut them into fine rings.

Make a marinade with apricot pulp, balsamic vinegar bianco, olive oil, macadamia nut oil, the finely chopped chili pepper, elderberry jam mustard and the finely chopped garlic clove. Season with salt and pepper and marinate apricot wedges and spring leek rings with it. Arrange the leaf salad on plates and evenly distribute the lobster wan tan on top.

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