In this video Chef Tong of HKK shows us how to make his Michelin Star Chinese Taro black bean native lobster.
Recipe -
Ingredients -
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,
--1. Mix the ingredients well together,
2. Take juice out 230gm, add 20 gm of mirin and 2.5gm of lecithin powder,
3. Use hand blender for 1 minute,
--Method--
1) Clean the lobster and cut to desired portion size,
2) Pour the potato starch over the lobster and set aside,
3) Pre-heat vegetable oil in a wok to 180 degrees, then deep-fry the lobster. After 10 seconds, remove the lobster and set aside,
4) 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,
5) 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,
6) Plate the dish and garnish with kumquat foam and Tahoon cress,
WATCH Chef Patron Robin Gill at Darby's create a Beef tartare dish using British Lion eggs
