Once, while having seafood in Lei Yue Mun, I ordered baked lobster with a stir-fried rice noodle base. After trying it, I was amazed. It turns out that the stir-fried rice noodle base is even better than the usual Yee Mee. I've been wanting to try making it myself ever since.
If you want to learn how to handle lobster at home, you can refer to my article "How to Handle Lobster" for detailed instructions. Many people are intimidated by handling lobster, but it's actually not too difficult if you follow the steps carefully. Of course, it's much easier for restaurants to prepare lobster—just deep-fry it in a large pot of oil to ensure it's crispy and delicious.
At home, if you prefer not to deep-fry, you can still achieve a fresh and crispy lobster if it's very fresh. This ginger and scallion lobster recipe is simple to make and pairs perfectly with a slightly crispy stir-fried rice noodle base. Rice noodles absorb the broth better than Yee Mee, making this dish incredibly flavourful and irresistible.
Ingredients (serve 2)
Lobster | 1 whole |
|---|---|
Rice Vermicelli | 180g |
Sea Salt | to taste |
Onion | ½ bulb |
Ginger | 1 pc |
Spring Onion | 3 sprigs |
Shallot | 4 cloves |
Garlic | 2-3 cloves |
Chicken Stock | 200 ml |
Water | 100 ml |
Cornstarch Slurry | appropriate |
Steps
1.
Soak the rice vermicelli in room temperature water until softened, then drain.
2.
Peel and slice the ginger; finely chop the onion, garlic, and shallots; cut the spring onions into segments.
3.
Cut the lobster into pieces, then mix with a little salt, cornstarch, and oil until well coated.
4.
In a skillet over medium heat, add a suitable amount of oil. Place the rice noodles in the pan and spread them out. Season with a little salt, cook for 5 minutes, then flip. After flipping, add a bit more oil around the edges and cook for another 5 minutes. Remove the rice noodle cake and set it aside on a plate.
5.
In the same skillet, add 3-4 tablespoons of oil and cook the lobster pieces until half-cooked, then remove and set aside.
6.
Using the same skillet, add the garlic, shallots, and onion, and sauté until softened.
7.
Add the stock and water, and bring to a boil. Once boiling, return the lobster to the pan and mix well. Add the green onion segments and thicken with cornstarch water, stirring until the sauce is thickened. Then pour the mixture over the rice noodle cake, and it’s ready to serve!
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