How to cook Taro black bean native lobster recipe by chef Tong Chee Hwee of HKK
The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Taro black bean native lobster recipe. by chef Tong Chee Hwee of HKK
Source: The Staff Canteen
Ingredients
- Native lobster 750g
- Potato starch 10g
- Vegetable oil 500g
- Tahoon cress 1g
- Sub-ingredients A
- Spring onion 16g
- Chopped garlic 16g
- Diced shallots 10g
- Diced long red chillies 6g
- Black bean sauce 25g
- Sub-ingredients B
- White asparagus 80g
- Taro 50g
- Rice cake 20g
- Mixed special sauce
- Potato starch 5g
- Shaoxing rice wine 20g
- Sesame oil 5g
- Oyster sauce 22g
- Sugar 2g
- Salt 2g
- Chicken stock 180g
- Dark soy sauce 6g
- Garnish - Kumquat foam
- Kumquat 130gm
- Fresh lemon juice 20gm
- Lemon grass 2gm
- Water 300gm
- Mix the ingredients well together. Take juice out 230gm, add 20 gm of mirin and