Lobster With Glass Noodles

Lobster With Glass Noodles


1 Canner or small Lobster, halved

50 grams Glass Noodles/Mung Bean Threads
1 tsp Oyster Sauce
1 1/2 tsp Light Soy Sauce
1/4 tsp Chicken Granules
1 tsp Fish Sauce
1 tsp Chinese Cooking Wine
1/2 Cup of Water

1/2 tsp Coarsely ground Black Peppercorns
4 to 5 Slices of Ginger
2 Cloves Garlic, peeled, smashed
1/4 Cup Coarsely Chopped Chinese Celery
1/4 Cup Coarsely Chopped Coriander
2 Scallions, chopped (white part only)
1 Tbsp Cooking Oil

1 Red Chili, sliced
2 Tbsp Coarsely Chopped Coriander
2 Scallions, chopped (Green part only)
1 tsp Sesame Oil
A few grinds of Black peppercorns


Soak the glass noodles in cold water for 5 minutes. Drain and cut into shorter length. (about 6 to 8 inches) Mix the glass noodles with oyster sauce, light soy sauce, chicken granules, fish sauce, cooking wine, and water. Set aside.

Heat a small pot (preferably, clay pot) over medium heat. When the pot is hot, add cooking oil, black pepper, ginger, garlic, Chinese celery, coriander, and scallions. Mix the ingredients for few seconds, then add the glass noodle mixture. Top with lobster, crab, or prawns, and cover with a lid. Cook for about 6 to 8 minutes, or until the seafood is just cook. Then drizzle some sesame oil, a few grinds of black pepper, and garnish with child, scallion, and some coriander. Serve immediately.

Serve 1


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