LOBSTER STICKY FRIED RICE
The Lobster Sticky Chinese fried rice has many large chunks of tender and decadent lobster and everyone's favorite sticky rice. Lobster sticky Chinese fried rice is his specialty
INGREDIENT
▢2 whole live lobsters
▢ 1 tablespoon of all-purpose flour
▢2 tablespoons cornstarch
▢1½ cup sticky rice
▢2 cup oil
▢2 eggs
▢6 cloves of garlic
▢1 teaspoon ginger
▢ 2 ounces of Jinhua ham
▢½ cup shallots
▢2 teaspoons of Shaoxing wine
▢¼ teaspoon of salt
▢1 teaspoon black soy
1/4 teaspoon ground white pepper
▢¾ cup of green onions
INSTRUCTIONS
1.Prepare the lobster by shipping it in and chopping it into small pieces.
2.Then place the lobster chunks during a large bowl. Combine flour and cornstarch during a bowl and sprinkle over the lobsters. Stir until all of the lobsters are lightly coated.
3.Add the sticky rice (after soaking and draining) to a pot containing 8 cups of boiling water and cook for five minutes, stirring occasionally. Pass the filter and immediately rinse with cold water, then put aside to dry. Use a fork to interrupt up the rice slightly before adding it to the pan for easier frying.
4.Heat 2 cups of oil in your skillet over medium-high heat. When tiny bubbles form around bamboo or logs soaked in oil, it gets very hot! Beat the yolks and pour them into the oil to fry them. The eggs will cook quickly, able to quickly pick the eggs with a fine sieve and put aside .
5.Using a fine mesh colander, confirm there are not any eggs left in your vegetable oil . Reduce the warmth and fry the garlic over coldness (200F), until golden brown. Transfer to a plate employing a fine mesh sieve and put aside .
6.Now turn the warmth up to medium-high. When the oil reaches a temperature of about 375 to 380 degrees F or until * just * smoky, fry the lobsters gradually for 30 to 60 seconds for every batch, gently moving the lobsters together with your metal skillet spatula or until the shells turn pink. confirm the lobsters are cooked, but not overcooked, otherwise they're going to be chewy! you ought to also let the oil return to temperature after each batch as cold lobsters cool the recent oil significantly.
7.Drain any excess oil from the lobster chunks employing a spider or steel strainer and put aside during a large bowl. you'll also move it on the shelf to dry more. you'll have leftover oil from frying the lobsters, egg yolks, and garlic. Pour the oil through a fine mesh strainer into a heat-safe bowl. We'll be using some for the Chinese fried rice , but the remainder , let it cool, chill, and use it to cook another recipe! The added flavors add great umami flavor to other dishes, and that is what many restaurants do!
8.Now is the time to place all this together. If your skillet is smaller, you'll cook sticky rice in half!
Add 1 tablespoon of vegetable oil to a skillet over medium-low heat and add chopped ginger. 9.Caramel ginger gently, being careful to not burn it.
10.Then add Jinhua ham and let it fry for 30 seconds. you'll use dry cured Virginia ham rather than Jinhua ham, which is far harder to find! Then add chopped shallots and sauté for 30 seconds, or until fragrant and just softened.
11.Add the boiled sticky rice and sauté for two minutes or until completely warm. Beat the egg whites with a fork until foamy then pour over the rice. still sauté for an additional 1 to 2 minutes or until the rice is coated with albumen .
12.Spread the Shaoxing wine round the edges of the pan and add salt and black soy . Saute until smooth then add the dish yolk, white pepper and white chives,
Then add the lobsters and juice from the bowl, and slowly fold the lobsters into the rice employing a skillet spatula until they're well combined. Then add half the fried garlic and therefore the green a part of the scallion .
13.Quickly sweep it all up again, put it all on a serving plate and sprinkle the remainder of the fried garlic on top!
