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Ingredientes
- 1 x live lobster - (abt 2 lbs)
- 1 1/2 c. groundnut/peanut oil
- 1 knob fresh ginger - (small walnut size) peeled, and smashed with the flat of a heavy knife
- 3 x scallions, mainly white parts
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp sesame oil
- 1 1/2 c. Family Chicken Broth or possibly water (see recipe)
- 2 tsp cornstarch mixed in a little cool water for thickening
- 1 pkt Chinese egg noodles or possibly 1 package (12 ounce) rice noodles (ho fun) Salt to taste
- 1/2 c. Shaoxing rice wine or possibly dry sherry
Direcciones
- Drown the lobster. Remove the head, claws and legs and place into a steamer. Cook for 10 min. Remove the meat from all the parts and put aside for later use.
- Wash the tail section, remove the intestinal tract and chop the tail section, with the shell still on, into 10 to 12 pcs.
- Heat the groundnut oil in a pre-heated wok till moderately warm. Add in the ginger and scallions, then add in the lobster tail sections and stir-fry for about 3 to 4 min. Remove with a slotted spoon and put aside.
- Drain off the groundnut oil, leaving a film of oil around the wok and reserving 1 tsp. of the cooked oil.
- Return the wok to the heat, then return the lobster tail to the wok together with the cooked meat taken from the head, claws and legs. Add in the salt, sugar, sesame oil, and the chicken broth. Immediately stir in the thickening till you have a velvety sauce which clings around the lobster pcs. Put aside while you prepare the noodles.
- Cook the noodles in a large pot of boiling water till "al dente;" the time varies according to the type of noodles. They should be soft through to the center, but still hard to the touch. Drain, and rinse gently under cool water.
- Place the noodles back into a pot of warm water to heat again, drain, place in a bowl, and stir through a little salt and the cooked oil.
- Arrange the noodles in the clay pot, place the lobster over the noodles. Pour sufficient of the liquid from the wok into the clay pot to a depth of about 1 inch. Place on a moderately warm stove, and cook till the steam bursts through the lid.
- Pour the Shaoxing rice wine down the side of the clay pot, simmer for a few seconds more, then take the claypot directly to the table.
- Don't open the lid till everybody is ready. The lid is then lifted off for everyone to experience the first breath of its fragrance.
- This recipe yields 6 to 8 servings.
- Comments: The ancient Chinese clay pot cooks this casserole to perfection, making this dish a very sophisticated keng (stew).
- A seafood casserole is the ultimate family dish, enjoyed particularly in the South of China. The Chiu Chow of the fishing town of Shantou (Swatow), just North of Guangzhou (Canton), have a distinctive flair for seafood dishes and this lobster clay pot is a fine example of their repertoire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 41 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 38mg | 1% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.87g | 1% |
| Protein 0.17g | 0% |
