Aug 13, 2015
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.
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.....
After I boiled the lobster, I plunged it into a bowl filled with ice water, to stop the cooking.
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.