Sauté Soya Tiger Prawn or Lobster
Ha哈蝦! I apply this recipe to either tiger prawn or lobster, as it well unveils the full potentials of both Tiger and Dragon!
serves 6-8
1 large local lobster or
12 large tiger prawns, “live”
lots of spring onions, cut in 1&1/2cm long
1 large piece of good ginger, flattened then cut in thick slices
vegetable or canola oil
cornstarch
sea salt to season
sauce
4 tbsp soya sauce
2-3 tbsp water
a dash of sesame oil
2-3 tsp caster sugar, adjust to taste
pinch of white pepper
pinch of white pepper
- Tiger Prawns – Wash and drain. Cut out the legs and sharp edges on the head and tail. Discard any dark vain from the prawns, if any. Butterfly the prawns by cutting them half way through from head to tail from inner side of the body but keep remain attached as a whole.
- Sprinkle cornstarch thru a sieve over the pat-dried lobster / prawns.
- Heat up a big wok in high fire with a generous amount of oil. Sauté the lobster or prawns for 2 minutes on each side until the shells turn colored and the meat turned golden browned.
- Stir in gingers and spring onions for about ½ a minute till the aroma drawn out, then pour in the prepared sauce and toss over the lobster or prawns until they are well coated.
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