Aug 13, 2015

Singapore-Style Stir-Fried Lobster | Wok Wednesdays

Singapore-Style Stir-Fried Lobster | Wok Wednesdays

I had to psych myself up to make this Singapore-Style Stir-Fried Lobster, today's dish on the Wok Wednesdays recipe schedule. First, Grace Young, the author of Stir Frying to the Sky's Edge, from which this recipe comes, describes it as "advanced." Second, she describes it as requiring "solid knife skills." Um... not me.... and then there's that other thing, familiarity with boiling a lobster.


Singapore-Style Stir-Fried Lobster | Wok Wednesdays

Hi there!

Singapore-Style Stir-Fried Lobster | Wok Wednesdays

The fish market placed this lobster in a damp cardboard box and covered it with a damp paper towel. When I got it home, I let it "sleep" in the refrigerator for about two hours prior to boiling.

Then I filled the biggest pot I have with heavily salted water, brought it to a boil, and "gulp," dropped the lobster head first into the boiling water and covered it with a lid. Three minutes later (the recipe calls for par cooking the lobster before stir frying) I had a perfectly pink lobster. I'm sure a smaller pot would have been fine, but since this was my first go at this.....

Singapore-Style Stir-Fried Lobster | Wok Wednesdays

After I boiled the lobster, I plunged it into a bowl filled with ice water, to stop the cooking.

Singapore-Style Stir-Fried Lobster | Wok Wednesdays

Next, I followed Grace's instructions for breaking and cutting the lobster into pieces.  Finally, the lobster pieces are stir-fried in a mixture of ketchup, soy sauce, rice vinegar, sugar, salt, garlic, ginger, shallots, Thai chilis, chicken broth, egg white, and Shao Hsing rice wine.

The resulting lobster is so succulent and rich. We ate every bit of it.

The recipe can be found on page 172 of Stir Frying to the Sky's Edge by Grace Young. If you'd like to join Wok Wednesdays, visit our Facebook page.

9 comments:

  1. Karen I was holding my breath as I was reading your post. There was a little suspense wondering if this "advanced" recipe was going to be worth the effort. Love your photos and the delicious ending. "The resulting lobster is so succulent and rich. We ate every bit of it." Yes!

    ReplyDelete
  2. Favorite line: "hi there"

    been there, done that.... not with as much class and poise as you, but I do my best ;-)

    ReplyDelete
    Replies
    1. Ha! Such a compliment from such a woman of style.

      Delete
  3. Great recipe Karen. We also either freeze the lobster in the deep freezer to make him "sleep" or we simply cut the head in the middle if using right away.
    It's so great seeing that more and more people kill the lobster BEFORE boiling it.
    The recipe sounds delicious, as we never tried lobster with soy sauce before!
    Thanx for sharing this!
    Panos and Mirella
    xoxoxo

    ReplyDelete
    Replies
    1. Thanks you guys! Love that you visit my blog!

      Delete
  4. HOLY COW! For your first time, it sure looks like you're a pro! The lobster looks fabulous!! Yumm!!!

    ReplyDelete
  5. Love this post! Your lobster looks fantastic - both alive and cooked. I'm sorry to have missed this recipe - just could not do it. Wow, have you been busy since this posting - took me a few scrolls to find it. :) The apricot/almond/coconut muffins look delicious as well.

    ReplyDelete
    Replies
    1. Thanks Cathy! Totally get it. Same reason I couldn't do the tofu one... and yes, I've been busy!!!

      Delete

I love comments and questions and read every one of them.