Lobster Tang Hoon

Preparation time

20 Minutes

Cooking time

50 Minutes

Serves

2

This crustacean goodness is not to be underestimated! Easy to cook, this delicious lobster tanghoon is a simple dish chock full of flavours.

Embed

Soak the tang hoon in a rich mixture of soya and oyster sauce to get intense flavours before adding the lobsters.

Adapted from: SoShiok

Ingredients

1
Lobster
, quartered, blanched and keep the shell
100
grams
Dried Tang Hoon
, soaked
6
cloves
Garlic
, chopped
1
Small Ginger
, sliced
3-4
stalks
Spring Onion
, cut into 6 centimetres of length
2
tablespoons
Dark Soya Sauce
1
tablespoon
Light Soya Sauce
2
tablespoons
Oyster Sauce
1
tablespoon
Fish Sauce
2
tablespoons
Chinese Rice Wine
300
millimetres
Water
Pepper
, to taste
Cooking Oil

Directions

Heat three tablespoons of oil in wok and fry the garlic and ginger until fragrant. Before the garlic turns brown, add dark soya sauce, oyster sauce and 200ml of water.
Add tang hoon into the wok. Stir and toss quickly.
Season with pepper, light soya sauce and fish sauce.
Place the lobster in the wok. Add the Chinese rice wine.
Cover over low heat for 15 – 20 minutes.
Add spring onions and serve hot.

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