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Saturday, January 29, 2011

Stir fried Lobster

          This dish is incredible! If you are staying overseas where lobsters are cheap, do this.  The aroma and taste is incredible as salted fish is also used and for those of us who are quite not so fortunate, use large prawns instead :) Ophelia


               1              whole Lobster approximately 1 kg
               5 Tabsp    Oil


              50 gm        *Dried Scallops [soak in hot water 10 minutes then flake the meat]
              30 gm        Ginger
                3 pips       Garlic
                4              Fresh Waterchestnut/Mah Tai
              30 gm         Carrot
                3               Chilli Padi
                1 Tabsp     Salted fish, minced [Salted fish from Kuantan, is the best]


                 1 Tabsp    Sugar                                                                  
                 1 Tabsp    Brandy
                 1 Tabsp    Oyster Sauce
                 1 Tabsp     Light Soya Sauce
                 1/2 teasp   Corn flour
                 1 teasp      Black Vinegar
                 1 teasp      Tau Cheong/Soya Bean Paste
                 1 teasp      Sesame Oil
                           Mix "B" in a bowl.


                    80 gm        Snow Peas
                      1              Red Chill Padi
                      3              Spring Onion, smash [Use only the white part ie the head]
                      1 pair        Chinese Liver Sausage

  1. Cut lobster into 3 segments.  Use a spoon to remove the meat from the head & tail segments.  As for the centre segment chop the meat together with its shell.  Keep the head & tail for garnish.
  2. Add 5 tablespoon of oil & fragrant.
  3. Add in the head and tail, stir fry for a while then add in the meat & stir fry short while as you dont want to over cook same.
  4. Add in "B" & bring it to a boil on medium low heat.
  5. Add in "C" & stir fry short while.  Take note that this dish does not have much gravy.


                  Put the lobster in a flat platter then decor it with either sliced oranges or Mandarin oranges at the rim of platter.  A sprig of yin sai/coriander leaf at one end.

                   Till my next post, xoxo, Ophelia

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