South Australian Rock Lobster with Ginger, Shallots, and Ee Mian Noodles

Rock Lobster with Ginger, Shallots, and Ee Mian Noodles

Serves: 8-10 | Level: Moderate | Cooking Time: 40 minutes

Ingredients

• 2 litres vegetable oil, for deep-frying
• 200g ee mian noodles
• 2 litres chicken stock
• 2 teaspoon salt
• ½ teaspoon sugar
• 2 tablespoon chicken powder
• 1.5-2kg Southern Australian rock lobster (de-shelled and chopped into 10 pieces)
• 1 cup corn starch
• 1 tablespoon butter
• 1.5 tablespoon ginger, sliced
• ½ cup spring onions, chopped into 1-inch batons
• 1 tablespoon Shaoxing wine
• 3 tablespoon potato starch, mixed with 4 tablespoon water
• coriander or parsley to garnish

Preparation

1. Drain and arrange on a large platter.
2. In a pot, heat vegetable oil to 170°C.
3. Deep-fry noodles till golden and crispy, about 30 seconds to 1 minute.
4. Drain the noodles and combine with 2 cups of stock in a hot wok. Reserve the oil for the lobster after.
5. Add 1 tsp salt, ½ teaspoon sugar and 1 teaspoon of chicken powder (optional) into the wok.
6. Cook the noodles in the stock until soft. Add more stock if necessary.

To serve the Rock Lobster with Ginger, Shallots, and Ee Mian Noodles

1. Heat the reserved oil from earlier to 170°C. Dust lobster pieces with corn starch and deep-fry for 1-2 minutes.
2. Remove lobster and drain the oil.
3. Heat up a wok and melt butter.
4. Stir-fry ginger then add spring onions, frying till aromatic. Deglaze the wok with Shaoxing wine.
5. Add in the remaining chicken stock. Bring to boil, then put in the lobster meat and cook for 3 minutes.
6. Season with salt, sugar and chicken powder.
7. Thicken the sauce with potato starch-and-water mixture until it achieves a nice syrupy consistency.
8. Arrange the lobster meat neatly on top of the noodles, then pour over the sauce.
9. Garnish with coriander or parsley and serve.

This recipe is provided by chef-owner Eric Wong of Empress restaurant, a family-run business in Adelaide, Australia, serving updated Asian classics.