Lobster Yee Mein 龍蝦伊麵
Ingredients
- 900 g Lobster (, frozen tails)
- ½ tsp White pepper powder
- 2 Shallots (chopped)
- 3 slices Ginger (; sliced, chopped, medallions)
- 2 stalks Green onions (4cm pieces)
- 8 oz Yee mein (aka yi mian (they come usually come in 8 oz packages))
- 12 Straw mushrooms ((approx. ½ can))
- 6 sprigs Yellow chives ((optional))
- ¼ tsp Salt
- 2 cups Chicken broth
- 2 tbsp Abalone sauce (or oyster sauce)
- 1 tbsp Light soy sauce
- ½ tsp Sugar
- 1 tsp Fish sauce
- 1 tsp Shaoxing wine
- 3 tbsp Corn starch
- 1 ½ tbsp Corn starch (for slurry)
- 2 tbsp Water (for slurry)
- 3 tbsp Oil
- 500 ml Oil (for deep frying)
Steps
Rinse lobster with water
To remove shell: using kitchen shears, cut the shell vertically on the underside of the lobster, all the way to the tail. Do the same cut to the top side of the shell. Gently pull the 2 sides of the shell apart to remove the flesh. You may need to cut a bit more of the tail part to be able to pull out the little pieces of meat in the tail.Keeping shell on: use kitchen shears to cut the shell and then either with kitchen shears or a knife, cut the flesh. This will help keep edges straight and clean.
Cut into 2 vertical halves and remove any impurities. Then cut into approx. 4 cm pieces
Dry in a colander or pat dry with paper towels. Should be fairly dry to prevent oil splatter and quick browning
Chop 2 shallots, prepare ginger, green onions and yellow chives
Slice each straw mushrooms into to 2-3 pieces
Sprinkle ½ tsp of white pepper powder on to lobster and mix well
Use approx. 3 tbsp of corn starch to coat lobster. Toss lobster with corn starch to ensure that coating is even. Each piece of lobster should be completely covered by corn starch. (Photo doesn’t depict corn starch covering lobster evenly. It has not yet been tossed together.)
Heat 500 ml oil to 175˚C or 350˚F.
Place lobster into the oil. Do not overcrowd to prevent bringing down the temperature by too much. This will cause longer cooking time and overcooked meat. Fry in small batches if necessary. Cook for approx. 2 minutes or until they turn slightly brown.
Remove lobster from oil and let it rest on cooling rack. Give each piece some room to prevent steam from softening the corn starch crust
Boil a pot of water to cook the yee mein.
Place the yee mein in the water when it boils. Cook for approx. 2-3 minutes until the yee mein separates and softens slightly. We will still braise the yee mein so they don’t need to be completely cooked
Remove the yee mein, rinse with water and let drain in a colander
In a pot or pan, add 250 ml chicken stock, ¼ tsp salt (do not add if your broth already has salt) and 1 tbsp abalone sauce. Bring to a boil. Add yee mein. Mix well and turn heat down to medium low. Let it braise for approx. 10 minutes or until yee mein is soft and ready to eat and the broth is absorbed. Start on next step as yee mein is braising. Many recipes don’t call for braising the yee mein separately. So, you may just boil them until soft and just pour the lobster and sauce on top. However, braising it separately makes the whole dish so much better, in my opinion
Heat wok or pan to medium high heat. Add 3 tbsp oil
Add ginger, shallots and white parts of green onions. Fry until aromatic
Add straw mushrooms and 1 tsp Shaoxing wine
Add 1 tbsp abalone sauce, 1 tbsp light soy sauce, ½ tsp sugar and 1 tsp fish sauce
Add 250ml chicken broth and bring to a boil
Prepare slurry with 1 ½ tsp corn starch and 2 tbsp water. Mix well
Taste test and make adjustments if necessary
Pour mixed slurry slowly and stir until sauce thickens
Add lobster. Stir until lobster is coated with the sauce
Cover with lid for approx. 3 minutes until sauce is boiling and lobster is hot
Add the green parts of the green onions and yellow chives and mix well with the lobster
Spread the yee mein out on the bottom of a serving plate
Cover the yee mein with the lobster and sauce
Serve
Source: auntieemily