Serves4
Ingredients
Lobster
700g Canadian live lobster
1⁄2 egg white
10g potato flour
Stir fry
20g Chinese chive ower
30g baiyu mushroom
30g lily bulb
5g red chili
10g spring onion
30g pumpkin paste, steamed
20g vegetable oil
10g shallot, garlic, red chili chopped
1tsp oyster
1⁄2tsp sugar
1⁄4tsp salt
150g chicken
5g potato our mix
20g water (cook last)
Method
Lobster
Let the live lobster hang out in the freezer for a few minutes (to numb it), and then kill it as quickly as possible. Then cut pieces off lobster shell, clean and dry. Marinate with a mix of egg white and potato our for 5 minutes.
Stir fry
Heat a wok with 1 spoon vegetable oil and sautéed shallot and garlic, then add lobster and ingredients and stir fry evenly. Cook for 8 minutes or until the lobster is cooked.
Find out more about Chef Kok Hua