- Native lobster 750g
- Potato starch 10g
- Vegetable oil 500g
- Tahoon cress 1g
- Sub-ingredients A:
- Spring onion (white part) 16g
- Chopped garlic 16g
- Diced shallots 10g
- Diced long red chillies 6g
- Black bean sauce 25g
- Sub-ingredients B:
- White asparagus 80g
- Taro 50g
- Rice cake 20g
- Mixed special sauce (Mix well together):
- Potato starch 5g
- Shaoxing rice wine 20g
- Sesame oil 5g
- Oyster sauce 22g
- Sugar 2g
- Salt 2g
- Chicken stock 180g
- Dark soy sauce 6g
- Garnish - Kumquat foam:
- Kumquat 130gm (steam for 10 minutes to remove skin, put 60gm fruit aside)
- Fresh lemon juice 20gm
- Lemon grass 2gm
- Water 300gm
- Mix the ingredients well together. Take juice out 230gm, add 20 gm of mirin and 2.5gm of lecithin powder. Use hand blender for 1 minute
Taro black bean native lobster by Chef Tong Chee Hwee
Taro black bean native lobster by Chef Tong Chee Hwee
The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Taro black bean native lobster recipe. by chef Tong Chee Hwee of HKK
Ingredients
Method
Clean the lobster and cut to desired portion size. Pour the potato starch over the lobster and set aside. Pre-heat vegetable oil in a wok to 180°C, then deep-fry the lobster. After 10 seconds, remove the lobster and set aside. Pre-heat the wok with a small amount of vegetable oil. Stir-fry sub-ingredients A until gold in colour. Add all ingredients from sub-ingredients B list and bring to the boil. Add the lobster back into the pan and cook for 2 minutes. Add the mixed special sauce. Cook on a high heat until the sauce has almost reduced completely. Plate the dish and garnish with kumquat foam and Tahoon cress.
