Caroline Moran Food & Drink

TSINGTAO beer lobster noodles

TSINGTAO beer lobster noodles
In celebration of Chinese New Year, Jeremy Pang is bringing something extra special to the table with this amazing Tsingtao beer lobster noodles recipe. So if you’re entertaining at home this month, why not try this delicious dish - just remember not to chop the noodles!
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TSINGTAO beer lobster noodles
In celebration of Chinese New Year, Jeremy Pang is bringing something extra special to the table with this amazing Tsingtao beer lobster noodles recipe. So if you’re entertaining at home this month, why not try this delicious dish - just remember not to chop the noodles!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 People
Cook Time
30 minutes
Servings
4 People
Cook Time
30 minutes
Ingredients
  • 1 raw lobster, chopped into pieces
  • 1 cup seasoned corn flour
  • 2 portions egg noodles (preferably Yi Mian)
  • 1 thumb of fresh ginger
  • 5 spring onions, sliced into thirds
  • 2 tbsp Water
The Sauce
  • 3 tbsp oyster sauce
  • 110 ml Tsingtao Beer
  • dash dark soy sauce
  • Sesame oil
Cornflour paste
  • 2 tbsp Cornflour
  • 2 tbsp Water
Instructions
PREPARATION
  1. Separate the head from the body and place in a large prep bowl
  2. Portion the lobster cutting in between each leg segment and place in the prep bowl
  3. Cover the lobster portions with seasoned corn flour and mix in well
The Sauce
  1. Finely slice the fresh ginger and place in a small prep bowl
  2. Cut all the spring onions into thirds and place in the same pre bowl
  3. Mix the oyster sauce, beer & dash of dark soy sauce together
  4. Prepare a small bowl of cornflour paste (1:1 equal parts cornflour and water)
The Noodles
  1. Soak the noodles in hot water for 5 minutes. Drain and leave to dry 10 minutes on a clean tea towel in a tray.
The Lobster
  1. Mix 1 tablespoon of seasoned corn flour into the raw lobster pieces.
  2. Deep fry the lobster at 180°C for 3 minutes and drain off any excess oil before placing on the side
  3. Heat 1 tablespoon vegetable oil in a wok to high heat
  4. Add the ginger and spring onion and stir-fry for 1 minute
  5. Then add the sauce ingredients (beer mix) and bring to a vigorous boil Now add in the fried lobster portions and stir-fry for a further 2-3 minutes, folding the sauce well into the lobster
  6. Lastly, thicken the sauce with the corn flour paste. Once the sauce is has a dripping consistency and wraps around the lobster shell, it is ready to serve.
The Noodles
  1. You will complete this step once you have added your sauce to your lobster stir-fry, so as to time both components for a successful finish of the dish.
  2. Heat 1⁄2 tablespoon vegetable oil in a large frying pan on high heat.
  3. Add in a couple of slices of ginger.
  4. Add the noodles and fry on both sides
  5. Finish with a splash of sesame oil, remove from the wok and keep warm
SERVING
  1. Place noodles on a large plate with lobster on top. Pour over the sauce and garnish with coriander. Serve immediately.
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