Fried Local Lobster, Salted Egg Yolk, Pumpkin

Fried Local Lobster, Salted Egg Yolk, Pumpkin

Method
Serves 4

De-shell the lobster and cut into 8 even pieces. Reserve the lobster shell for later. Sprinkle the lobster with a pinch of sugar and allow it to sit for 10minutes.

In a deep pot add vegetable oil and heat to 60°C. If you don’t have a thermometer, you can test if the oil is hot enough by dipping the handle of a wooden spoon into the oil. When the oil is hot enough, it will bubble around the handle.

In a medium sized bowl, mix corn flour with 2 tablespoons of the egg whites and stir until well combined.

Dip the lobster and pumpkin into the egg white mixture and coat. Deep fry the pumpkin until golden.  Once all the pumpkin is cooked, repeat with the lobster.

In a wok, melt butter over high heat. Add in salted egg yolks and stir gently until combined with the butter.  Add a pinch of sugar and remove the wok from the heat.

 

To Serve

Use culinary string to tie the lobster shell into a nice shape. Heat a pot of water and bring it to the boil. Place the lobster shell into the boiling water and poach it for 10-15 minutes. Remove the shell from the pot and place it on the plate as decoration.

Place deep-fried pumpkin on plate and top with the deep-fried lobster.

Pour the egg yolk mixture over the lobster. Garnish with black sesame seeds and spring onions and serve immediately.


Chef’s Tip: You can purchase salted egg yolks from a Chinese supermarket.

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