Rock Lobster with Ginger, Shallots, and Ee Mian Noodles
Serves: 8-10 | Level: Moderate | Cooking Time: 40 minutes
- 2 litres vegetable oil, for deep-frying
- 200g ee mian noodles
- 2 litres chicken stock
- 2 teaspoon salt
- ½ teaspoon sugar
- 2 tablespoon chicken powder
- 1.5-2kg Southern Australian rock lobster (de-shelled and chopped into 10 pieces)
- 1 cup corn starch
- 1 tablespoon butter
- 1.5 tablespoon ginger, sliced
- ½ cup spring onions, chopped into 1-inch batons
- 1 tablespoon Shaoxing wine
- 3 tablespoon potato starch, mixed with 4 tablespoon water
- coriander or parsley to garnish
- Drain and arrange on a large platter.
- In a pot, heat vegetable oil to 170°C.
- Deep-fry noodles till golden and crispy, about 30 seconds to 1 minute.
- Drain the noodles and combine with 2 cups of stock in a hot wok. Reserve the oil for the lobster after.
- Add 1 tsp salt, ½ teaspoon sugar and 1 teaspoon of chicken powder (optional) into the wok.
- Cook the noodles in the stock until soft. Add more stock if necessary.
To serve the Rock Lobster with Ginger, Shallots, and Ee Mian Noodles
- Heat the reserved oil from earlier to 170°C. Dust lobster pieces with corn starch and deep-fry for 1-2 minutes.
- Remove lobster and drain the oil.
- Heat up a wok and melt butter.
- Stir-fry ginger then add spring onions, frying till aromatic. Deglaze the wok with Shaoxing wine.
- Add in the remaining chicken stock. Bring to boil, then put in the lobster meat and cook for 3 minutes.
- Season with salt, sugar and chicken powder.
- Thicken the sauce with potato starch-and-water mixture until it achieves a nice syrupy consistency.
- Arrange the lobster meat neatly on top of the noodles, then pour over the sauce.
- Garnish with coriander or parsley and serve.
This recipe is provided by chef-owner Eric Wong of Empress restaurant, a family-run business in Adelaide, Australia, serving updated Asian classics.