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Singaporean Chilli Lobster 星洲辣汁龍蝦 Lobster Tail 450g Tomato 150g Diced ginger 15g Diced shallot 15g Diced garlic 15g Diced lemongrass 15g Egg 1 large beaten Hot water 150g Sauce: Sambal sauce 10g Ketchup 95g Chili sauce 15g Fish sauce 10g Cooking wine 15g Sugar 20g Vinegar 10g Chili pepper 1 to 2 pcs diced optional Use a knife to cut a cross at the bottom of tomato. Place it into boiling water. Cook for 3 mins. Peel skin off. Cut tomato into small chunks. Rinse lobster tails with water. Drain well and wipe dry. Use scissors to cut each lobster tail into 3 sections. Cut off the small tentacles on abdomen. Cut centre of shell on top and abdomen longitudinally to flatten each piece of lobster. Mix ingredients of sauce together. Coat lobster pieces lightly with cornstarch. Heat pan. Add 2 tbsp oil. At medium high heat, pan fry each end of lobster for 1 1/2minute. Scoop out. Clean pan. Heat pan. Add 1 tbsp oil. Add ginger and shallot. Sauté briefly at medium heat. Add garlic and lemongrass. Sauté until fragrant. Add wine and tomatoes. Sauté. Add sauce. Sauté then add hot water. Cover and cook for 1 minute. Add lobster pieces. Cover and cook for 2 minutes. Remove cover. Sauté. Turn off heat. Add beaten egg. Stir to mix well. Scoop out. Serve. 龍蝦尾 450g 蕃茄 150g 薑粒15g 葱頭粒15g 蒜粒 15g 香茅碎15g 雞蛋 1個大號 打勻 熱水 150g 醬汁: 參巴醬 10g 茄汁95g 辣椒醬 15g 魚露 10g 料理酒 15g 糖 20g 醋 10g 辣椒 1 到 2 顆 切丁 隨個人口味 蕃茄底𠝹十字,放入滾水中,煮3分鐘,拿出蕃茄去皮切件。 略沖洗龍蝦尾,瀝乾水並擦乾。用剪刀將每個龍蝦尾切成 3 段。剪掉腹部的小觸腳,殻面及底由頂至底垂直剪開,並將每塊龍蝦略壓平。 將醬汁配料混合在一起。 每件龍蝦輕輕撲上粟粉。 熱鍋。加入2湯匙油。在中高火下,將龍蝦的每一端煎1 1/2分鐘,舀出來。 清潔平底鍋。熱鍋。加入1湯匙油。加入薑和蔥頭,用中火稍微炒一下。加入蒜粒和香茅,炒香,加入蕃茄及酒,略炒,加入醬汁,略炒然後加入熱水,蓋上蓋,煮1分鐘。加入龍蝦塊。蓋上蓋子煮2分鐘。取下蓋子,炒勻。關火,加入蛋液,攪拌均勻。舀挖龍蝦,淋上汁,完成。 Thank you for watching my video. Please share this with your friends & 'SUBSCRIBE' to my channel. Click the bell 🔔 so you would not miss any of my future videos. Facebook page: / cookwithkathyt Instagram: / cookwithkathy Let's cook!!! 多謝觀看我的視頻,請訂閱我的頻道,按Subscribe, 內有不同種類美味食物的視頻和食譜, 按 🔔 可以第一時間, 有新視頻會通知你。並請 follow 我的 Facebook及 Instagram.