🦞 How a Chinese chef cooks Lobster Tails (蒸龍蝦尾)

By Made With Lau · 25 min

Ingredients

Instructions

1. Soak the mung bean vermicelli in warm water for 10 minutes to soften; cut and remove any twine first if it is tied.
2. Cut the vermicelli into shorter pieces with kitchen shears, drain, then soak it in piping hot water for 5 more minutes.
3. Drain the vermicelli very well, for example by tossing it in a large colander.
4. Mix the vermicelli with 1 tablespoon oyster sauce, 0.5 tablespoon light soy sauce, 1 teaspoon sesame oil, 0.5 teaspoon salt and 0.5 teaspoon sugar until evenly light brown. Taste and adjust, then spread it on a steaming plate.
5. Peel the ginger, slice it thinly, then smash and finely chop it into a paste. Add it to the garlic paste bowl.
6. Trim the white parts of the green onions and set the green parts aside. Smash the whites flat and mince them into a paste kept separate from the garlic and ginger.
7. Heat a wok on high, add 2 tablespoons oil and heat for 30 to 40 seconds. Pour the hot oil over the garlic and ginger, mix, then stir in the green onion whites.
8. Season the garlic-ginger mixture with 0.5 teaspoon salt, 0.5 teaspoon sugar, 2 teaspoons cooking wine, 2 teaspoons cornstarch and 1 teaspoon sesame oil, and mix well.
9. Wash the lobster tails in clean water, rubbing the shells to loosen dirt. Cut down the center of each shell with kitchen shears or a paring knife, all the way to the fin.
10. Slice each tail halfway through, open it up, and add 1 to 2 teaspoons of the garlic-ginger paste to each tail.
11. Place the lobster tails on the vermicelli. Put a steamer rack in a wok or deep pan, add hot water up to the bottom of the rack, cover and bring to a rolling boil.
12. Set the plate on the rack, cover and steam on high for 10 minutes.
13. Meanwhile, cut the remaining green onion greens in half and then into thin vertical strips.
14. Uncover, drizzle 1 tablespoon olive oil over the lobster tails, turn off the heat, lift out the plate and top with the green onion strips.

Summarized from Made With Lau's video. Watch it for the details.

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