Chef Will Meyrick: Stir-fried lobster
Stir-fried lobster with ginger flower, young coconut, yellow bean and curry leaf. Let’s start cooking!
1. Prepare the lobster: Place your lobster on a chopping board. Take a knife and a pierce the shell at the back of the head and cut down, repeat the process down the tail. Pull the insides out of the lobster and wash.
2. Heat the wok up with oil and when it starts to sizzle add lobster and half cook. Leave to one side.
3. Wash your wok and start again. Heat some oil in the wok, add the chopped garlic, shallots and chilli. When you can smell the garlic, add in curry leaves, as they pop then take a large spoonful of yellow paste and add it to the wok. Once the smells are being release and the paste is looking oily, add in the sambal ulek paste and coconut water. Then, add in lobster and simmer and cooked. Seasons with salt, sugar, and coconut milk, and finish young coconut and ginger flower.
4. Prepare the sambal ulek paste: Blend all the ingredients together into a smooth paste, except the lemongrass and salam leaf. Take some oil in a pan and when hot, add in the paste and fry in the lemongrass and salam leaf until fragrant. Leave to one side to cool.
5. Prepare the yellow paste: Slice all ingredients and blend into a fine paste.
