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Ingredients

• 1 sm coconut
• 6 x lobster culls - (1 lb ea)
• 2 Tbsp. oil plus
• 2 Tbsp. butter
• 2 x shallots diced
• 1 sm fresh chile seeded, diced
• 2 x lemongrass stalks sliced thinly
• 1 c. white wine
• 1 Tbsp. freshly-grated ginger - (heaping)
• 1 Tbsp. Thai yellow or possibly red curry paste
•     (or possibly 1 tbspn Madras curry pwdr)
• 1/2 c. heavy cream
• 2 x limes - (to 3) juiced, plus
•     Zest of 1 lime
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. unsalted butter
• 6 x scallions cut 2" pcs
• 3 x egg whites
• 2 Tbsp. cool water
• 1/2 c. water chestnut flour
•     Peanut or possibly corn oil for frying
• 6 x wooden skewers - (10" long) soaked 30 min
• 2 x green papayas, thinly sliced
• 1 bn wild mint minced
• 3 bn Upland cress
•     (or possibly 2 bunches watercress)
• 1 x daikon julienned
• 1 x carrot julienned
• 1 sm cucumber sliced thinly
• 12 x scallions cut thin rounds
• 1/4 c. rice wine vinegar
• 2 tsp Nam Pla (Vietnamese fish sauce)
• 1 tsp grated fresh ginger
• 2 Tbsp. oil of your choice

Description

Put Coconut Into A Plastic Bag And Drop The Bag Onto A Hard Surface To Split The Coconut And Catch The Liquid. Remove The Outer Shell And Throw Away. Finely Grate 1 C. Of Fresh…

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