serves
3
prep
20 minutes
cook
25 minutes
difficulty
Mid
serves
3
people
preparation
20
minutes
cooking
25
minutes
difficulty
Mid
level
Stream free On Demand
Star of the Show
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 litres vegetable oil, for deep-frying
- 300 g egg noodles
- 1.5 kg green lobster, cut into pieces (see Note)
- 4 tbsp cornstarch, plus 1 tbsp for the slurry
For the sauce
- 1 tbsp vegetable oil
- 6 slices ginger
- 3 spring onions, cut into 7 cm lengths
- 2 tbsp Chinese cooking wine (Shaoxing)
- ½ tbsp soy sauce
- 3 Chinese chicken stock cubes combined with 1 ½ cups boiling water
- pinch ground white pepper
- 2 tsp salt
Instructions
1. Heat the vegetable oil for deep-frying in a large, deep-frying saucepan. While the oil is heating, cook the egg noodles according to the package directions, drain and set aside.
2. When the oil is ready to deep-fry, coat the lobster with the cornstarch, then deep-fry in batches for 10 seconds, or until the shells turn red. Remove from the oil and transfer to a paper towel-lined baking tray. When all the lobster pieces have been fried, fry the lobster head shell last.
3. To make the sauce, heat the oil for the sauce in wok or large frying pan over high heat. Add the ginger and spring onion and cook for 10 seconds, then the wine, chicken stock, soy sauce, salt and pepper. Stir well to combine.
4. Make a slurry with 1 tbsp cornstarch mixed with 2 tbsp water, then gradually pour into the sauce, stirring constantly, until slightly thickened.
5. Transfer the noodles to a serving platter and top with the lobster pieces and lobster head. Pour over the sauce and serve immediately.
Note
When purchasing the lobster from a fishmonger, ask the staff to cut the lobster into large pieces, including the legs, but keep the head for decorative purposes. Rinse the head thoroughly and discard any meat in the interior, then pat dry before using. The egg noodles used in this recipe were yee mee noodles.
Photography by Jiwon Kim.
Want more from The Cook Up?
• Get the show recipes, articles and more
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Star of the Show
