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'Dragon Prawn' Noodle

Recipe by Ching He Huang from Chinese Food Made Easy

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Lobster in mandarin Chinese is ‘Long-xia’ which translates as ‘dragon prawn’. Dragons to the Chinese are the king of animals (although they are a mythical creature). Here, the translation and name is apt because to me the lobster is the king of prawns.

In Chinese restaurants this dish is called ginger and spring onion lobster noodle. For my version, I love to add yellow bean sauce, which adds a wonderful ‘umami’ and ‘bouillon stock’-like flavour, and coupled with the natural sweetness of the lobster makes this dish really moreish and simply irresistible.

This is my ultimate favourite noodle dish.

Serves 2

Ingredients

650g/1lb 6oz live lobster
2 tablespoons groundnut oil
5 garlic cloves, crushed
2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped
4 large tablespoons yellow bean sauce
4 tablespoons light soy sauce
2 tablespoons shaohsing rice wine or dry sherry
350g/12oz cooked yellow shi whole wheat noodles or cooked medium egg noodles
4 medium spring onions, sliced lengthways

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Method

Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for about 8 minutes until pink.
Lift the lobster out; put the remaining broth to one side. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways and then spoon out the brown flesh if preferred and discard. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce the lobster is cooked in seep through and flavour the meat.
Heat a wok over a high heat and add the groundnut oil. Add the garlic and ginger and cook for a few seconds. Add the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.
Add the lobster and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3–4 tablespoons of the liquid the lobster was cooked in (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible

Recipe Rating

What do you think?

Kim184 March 2010

I think my husband will dye a happy man if I made this for him. And I will!!!

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