Continue to say Happy Chinese New year~ Today is what we called “Chor 5” in Cantonese (the 5th day of the Lunar year!)… That last few days are one of the happiest moments ever since, not only because I’ve received so many red pockets (Lai-si), but also because it is the perfect time that I’ve got the chance to celebrate and reunion with my families and friends that I’ve missed in the last past years or so since after I’ve immigrated to Australia (PS: for those that did not know, I’m currently in Hong Kong).
Beside some great people and great sharing time, I’ve had the best Chinese New Year food too! Seafood, particularly is one of the common dishes made celebrating CNY. I love seafood~ whether it is fish, prawn or crabs.. they are always my favourite. But this time, I thought I would introduce another seafood type~ lobsters. Lobster dishes are quite expensive back home, and therefore it is often being served in “big” festivals. Couple weeks ago, I’ve bought some lobsters, properly chopped and packed in Costco supermarket, and decided to do an Asian styled Lobster dish. Ginger and Scallion~ the core flavours in Asian dishes~ I am definitely interpreting my lobster in an Asian way~ YEAH!
This dish is best to be served with hokkien noodles or E-meen (another type of Cantonese Noodles), the sauce is thoroughly mixed with the freshness of lobster whilst being absorbed into the noodles itself. The additional of fresh ginger and scallion fragrance, as well as oyster sauce~ OH MY… What a perfect meal to be served! I did a serve for 2 people, IK and myself, but you can always do a bigger portion if you are serving a big group!
For the lobster & noodles
- 1 packet (500 grams) of hokkien noodles / E-meen
- 450 grams lobster, removed head and tails
- 50 grams of ginger, peeled and finely sliced
- 3 stalks scallion, cut into 5cm lengths
- 3 tablespoons corn starch (for frying)
- 1 tablespoon of chicken stock powder
- Oil for deep frying
For the sauce
- 1 tablespoon oyster sauce
- 2 teaspoon of white pepper powder
- 3 teaspoons sesame oil
- 1/2 teaspoon sugar
- 6 tablespoons water
- 3/4 teaspoon corn starch
- Start with the sauce; mix all ingredients together in a large bowl and leave aside.
- Place a pot of water over high heat. Steam lobster for 5 minutes or until half cooked. Remove from the heat and pat dry with absorbent paper. Cut lobsters into smaller pieces.
- In a separate bowl, mix corn flour and chicken powder. Lightly coat the lobster pieces with the starch mixture. Leave aside.
- In a deep frying pan, add oil and heat over high heat. Once oil reaches 180C, slowly slide each lobster piece into the oil and deep fry until golden brown. Remove from oil and leave aside.
- Blanch the noodles in boiling water in a separate pot, cook according to the instructions on the packaging. Stir to loosen the noodles. Drain and rinse under cold water. Drain well and set aside.
- In a large wok over high heat, sauté half of the ginger and scallion. Add the noodles and stir to combine, about 5 minutes. Transfer to a plate, cover to keep warm.
- Add 1 tablespoon of oil and sauté the rest of the ginger and scallion until aromatic. Toss in the lobster pieces and noodles into the wok. Slowly pour in the sauce mixture and stir quickly to combine, about 5 minutes. Cook until the lobster pieces are cooked through. Serve immediately.
- Corn starch can help holding all the delicious sauce on the surface of lobster and gives a crunchy texture.
- Most chefs prefer to cook the lobster separately with the sauce and then pour over the noodles, but I liked to cook the noodles together with the lobster so that the noodles also get sautéed.
- To get the best results, stir fry the e-fu noodles beforehand as the noodles will take up the aroma of ginger and spring onion.
Sauce adapted from Rasa Malaysia