Recipe: Sautéed Lobster Fillet With Black Bean Sauce & Sichuanese Dried Chilli
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Chef Albert Au of Hong Kong’s famous China Tang shares a surprisingly easy oceanic dish you can make at home
During his fleeting culinary stint at Four Seasons Hotel’s Jiang-Nan Chun, Chef Au managed to find time to host a masterclass of his signature dish.
With a smile that never falters, the passionate chef emphasized how we can easily whip this particular seafood delight up at home. His faith in us is flattering, but we’d rather savour the dish from the eight-course dinner menu that fetched a whopping $238 per person.
But hey, don’t let our lack of confidence stop you from being ambitious.
- 530g Fresh Lobster (One piece)
- 5g Diced Ball Peppers
- 5g Shishito Pepper
- 5g Diced Black Garlic
- 5g Sliced Black Garlic
- 5g Diced Black Beans
- 5g Giner
- 5g Seafood Soy Sauce
- 5g Wheat Starch
- 5g Frisée
- Cooking Oil
- Remove the lobster meat from the shell and cut the flesh into pieces.
- Place the lobster in heated oil until thoroughly cooked, set aside
- Add Shishito and bell peppers in heated oil until thoroughly cooked, set aside
- Stir-fry black garlic, dried black beans, ginger and frisée, add in lobster and peppers with seasonings. Stir-fry for a few more seconds and serve
Pro tip: For something more wallet-friendly, Chef says to swap out the lobster for prawns.
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