Southern Rocklobster Consommé Cold Roll

Makes 10-12 Serves

For the cold roll wrappers

1kg seasoned Southern Rocklobster consommé
5g agar agar

Once ready, you need to work quickly, so lay out four trays 28cm/11" x 40cm/16" and one about half that size. Put the consommé on high heat and when it is boiling whisk in the agar agar and continue whisking and boiling for a couple of minutes. It is easy with agar agar to tell when it is ready because if you hold the whisk out of the pot, drops will immediately set on the whisk.

Working one tray at a time, make a layer of not more than 1mm thickness, tipping and turning the tray to even it out. Repeat the process with the remaining three large trays then put anything remaining into the smaller tray - 3-4mm thickness is perfect for the tagliatelle.
For the wrappers we cut four to a tray, cover the trays with plastic food wrap and refrigerate. To remove them from the trays very carefully easy up an edge and peel it away. Once cut, they can be stored between plastic sheets the same way as prepared sashimi portions.

For the tagliatelle, lift an edge and roll it into a flat loose roll. Put on a chopping board and cut into strips. Stored in air-tight containers in the fridge.

For the cold roll filling - per each, must be assembled to order

1 rocklobster consommé wrapper
50g rocklobster consommé tagliatelle

Take the wrapper and tagliatelle out of the fridge before you start assembling the salad to give it time to warm up

30g cooked Rocklobster leg and knuckle meat
Coriander/cilantro leaves
Thai basil leaves
Mint
1 Thai chilli, very finely sliced
20g zucchini, julienned
5g long stemmed radish sprouts
1 lemon grass stem, peeled back to the soft part, finely sliced
5g pickled ginger
10ml pickled ginger syrup
5ml fish sauce
1/2 lime, strained juice - to order
15g crispy fried shallots - SEE TIP

Gently mix everything together and keeping a small garnish and roll it up in a consommé wrapper.

To serve

Serve with a condiment tray with finely chopped Thai chilli, a dish of each of the dipping sauces (see below) and half a freshly cut lime. A cold towel is a nice touch.

Tip

Crispy fried shallots are best made by slow frying them in clean oil. This extracts the moisture and
they become deliciously crunchy.

Palm sugar chilli dipping sauce

100g palm sugar, the darker the better, finely shaved
6 lemon grass stems, peeled back to the soft part and finely chopped
15g peeled weight garlic, finely chopped
15g peeled weight young ginger, finely chopped
6 Kaffir lime leaves, stripped of veins and chopped to pinhead size
30g (approx 1 bunch) coriander roots, washed and very finely chopped
2 drops sesame oil
10g roasted sesame seeds
50g light soy
100ml fresh strained limejuice

Mix everything together - keep refrigerated.

Chilli and lime sauce

2 limes
500g sugar
500ml white wine vinegar
2 Thai chillies, very finely chopped

Using a vegetable peeler, peel the limes in strips and then julienne the peel finely. Put a small pan of hot water onto the stove on high heat. When the water boils add the lime rind and cook just long enough to bring it to the boil again. Tip the lime rind into a sieve and refresh it under cold running water. Repeat the process another two times. Put the sugar and vinegar into a saucepan and place it on high heat. Sit a sieve over the saucepan and strain the juice of the limes into the pot. Stir just long enough to lift the sugar from the bottom and bring to the boil. Add the chilli, simmer for a minute, then add the lime rind and continue cooking gently until the rind goes translucent. Store in an airtight container in the fridge.