Ingredients

I was inspired to create these delicious finger hors d'oeuvres after eating a Vietnamese salad by Jasper White, a Boston chef and James Beard Best Chef of the Northeast. Don't be overwhelmed by the ingredient list, the preparation is quite easy. Summer squash and zucchini may be used also. Vietnamese Maine Lobster Salad In Cucumber Cups 3 tablespoons rice wine vinegar 1 tablespoon fish sauce 4 teaspoons peanut oil 1 teaspoon chili garlic sauce 1 tablespoon creamy peanut butter 1 teaspoon granulated sugar Freshly ground black pepper 1/4 cup roasted peanuts 8-ounces cooked Maine lobster 1 small carrot 1/2 cup chopped green cabbage (Chinese OR Napa is the best) 2 tablespoons finely minced fresh cilantro 2 Japanese burp less cucumbers, each about 6-inches long Fresh cilantro leaves for garnish

Description

In A Medium-sized Bowl, Whisk Together The Rice Vinegar, Fish Sauce, Peanut Oil, Chili Garlic Sauce And Creamy Peanut Butter. Season With Sugar And Freshly Ground Black Pepper And Set Aside. In The Bowl Of A Food Processor Fitted

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