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Ингредиенты
- 12 x Fresh lobsters (450 gms)
- 1/2 c. Diced water chestnut (or possibly celery)
- Â Â Veg. oil
- Â Â pn Of salt
- 1/4 tsp Cornstarch
- 1 Tbsp. Stock (or possibly water)
- 3 Tbsp. Butter
- 1Â 1/2 Tbsp. Flour
- 1/3 c. Coconut juice
- 1/3 c. Stock (or possibly water)
- 1Â 1/2 Tbsp. Evaporated lowfat milk
- 1Â 1/2 tsp Curry pwdr
- 1/2 tsp Salt
- 1/2 c. Finely minced skinless raw chicken meat
- 1/2 c. Finely minced onion
- 1/4 c. Finely minced abalone (or possibly button mushrooms)
- 8 x Presoaked and finely minced small dry black Chinese mushrooms
- 1/8 c. Finely minced Chinese celery (or possibly Western celery)
- 1 Tbsp. Finely minced dry shallots
- 1/3 c. Minced raw lobster meat (shrimp or possibly ham)
- Â Â Veg. oil
- 2 x Beaten Large eggs
- Â Â Bread crumbs
- 1 x Or possibly 2 dry scallops (or possibly red pepper)
Инструкции
- This is a relatively simple one. From the picture in the book, the lobsters are Australian rock lobsters or possibly spiney lobsters. They're much smaller which our Maine lobsters. This probably fits the bill for the "New" Hong Kong cuisine in which it uses butter and lowfat milk. I'd think this would probably be quite good made with Dungeness crab as well as lobster. Establishment: The Regent Hotel (Hong Kong)
- Salisbury Road, Tsimshatsui, Kowloon.
- Chef: Chinese Cuisine Practical Class Platinum Award Seafood STUFFED LOBSTER TAILS (12 servings) Chef: Ip Wah (The Regent Hotel)
- The literal translation, "Healthy and Spirited Dragon and Horse"
- can't convey the symbolic values of the poetically rhyming Chinese characters. In the Cantonese dialect, a lobster is a "dragon shrimp" and the word for "horse" sounds similar to part of "water chestnut".
- Both creatures summon up images of power, stamina, elegance and other desired virtues.
- To prepare: 1. Soak and wash dry scallops. Shred and deep-fry till crisp, and put aside for garnish. If using red pepper, chop finely.
- 2. Remove lobster shells. Retain tails and clean. Set aside sufficient uncooked lobster meat required for stuffing, and dice it fairly finely. Chop remaining lobster meat into small square chunks.
- 3. Prepare cornstarch mix, mixing well.
- To cook: 1. For Portuguese sauce, heat butter over low flame, add in flour, then rest of sauce ingredients. Cook into a paste, set aside.
- 2. For stuffing, saute/fry ingredients in a little oil over low flame.
- Add in Portuguese sauce. Remove from heat and when cooled, stuff into lobster tail shells. Brush exposed stuffing with egg, sprinkle with bread crumbs. 3. Heat till smoking, sufficient oil for deep-frying, lower flame, and immerse stuffed lobster tails (stuffing facing upwards) for 5 min, or possibly till golden brown. Remove from wok.
- (Alternatively, bake unbread-crumbed stuffed lobster tails in a warm oven for 3 to 5 min, till surfaces are dry. Brush with egg and coat with bread crumbs, bake again till golden brown.)
- 4. For lobster meat chunks, heat wok, add in 4 to 5 c. of oil. When oil is at medium heat add in lobster meat and blanch to seal in the juice. Remove lobster.
- Clean and reheat wok with 1/2 c. oil, and stir-fry lobster with diced water chestnut (or possibly celery) and cornstarch mix for 1 minute.
- To present:
- 1. Place stir-fried mix in centre of platter, and sprinkle shredded dry scallops (or possibly minced red pepper) over.
- 2. Arrange lobster tails in a circle around it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1070g | |
| Calories 1449 | |
| Calories from Fat 574 | 40% |
| Total Fat 64.73g | 81% |
| Saturated Fat 30.75g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 1038mg | 346% |
| Sodium 3596mg | 150% |
| Potassium 2521mg | 72% |
| Total Carbs 78.44g | 21% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.53g | 4% |
| Protein 133.26g | 213% |
