Crab Fest Recipes by Alice Shao
Our superstar chef and tour guide Alice Shao cooked up a storm at the 2019 Mandurah Crab Fest cook stage – whipping up Lobster Stir-fry and Steamed Mandurah Mullet dishes with an Asian twist. Here are her delicious recipes:
Lobster – 1 medium size
Spring onion – half a bunch
Ginger – 2-3 big pieces
Garlic – 3 cloves
Corn/Tapioca starch – 50grams
Vegetable/canola/sunflower oil – 2cups
1. Cut lobster into pieces: Take the tail off, use a small long knife cut the meat out of the tail, then cut the meat into chunks. Wrap each chunk with corn starch and put aside. Use a kitchen scissors to cut the head into smaller pieces, need to take out the guts and lungs off, no need to wrap the shell in starch.
2. Cut spring onion into 5cm long sticks, separate white and green part. White part need to break from middle make it thinner, easier to absorb the sauce.
3. Cut ginger into smaller thin pieces
4. Cut garlic into thin pieces
1. Use a pot/wok to heat up 2 cups of vegetable oil to deep fry temperature (when the oil slightly smoking)
2. Put all the lobster in and deep fry on medium high heat. About 1 minute, as soon as the lobster shell turns into a bright red color, take all the lobster out of the pot, pour the hot oil into a container for future use.
3. Medium heat, 2 table spoon of the fried oil into the wok, put in ginger, garlic and spring onion white, stir fry for 15 seconds when the fragrance comes out, put the fried lobster back in the wok stir fry on high heat. Pour 100ml water into the wok and cover with lid for 1min.
4. Put spring onion green part into the wok and cover fro 10 seconds, and season with salt, white pepper, half teaspoon of sugar and taste.
5. Mix 1 teaspoon corn starch and 2 teaspoon of water and pour into the wok, on high heat, stir in same direction until the juice thickens.
6. Transfer onto a plate, can garnish with some red chilli.
* Corn starch and hot oil slightly deep fry will keep the tenderness and juice in the lobster.
* Ginger can reduce the smell of seafood, and any other meat.
Steamed Mandurah Mullet
Mandurah mullet – 500g
Spring onion – half a bunch, green part preferred
Light soy sauce/seasoned soy sauce for seafood – 4 teaspoon
Vegetable/canola/sunflower oil – 4 teaspoon
Ginger (if you cook other smelly fish) – 2 pieces and cut into thin sticks
1. Boil water for steaming. Meanwhile, cut the spring onion into thin strips (can simply use some toothpicks and work as a comb to do this) then put the spring onion into a bowl of cold water, they will turn curly soon. Put the fish on a plate.
2. If cooking smelly fish, need to lay some ginger sticks on the fish.
3. When the water is boiling, put the fish in and cover pot lid, steam for about 12 minutes (a bit longer for bigger fish) When time up, turn off the stove.
4. Take the fish out of the steamer, and remove the water that comes out of the fish from the plate. Remove the ginger. Lay the curly spring onion over the fish. Spread 4 table spoon of soy sauce over the fish.
5. Take a small pot/pan, pour 4 teaspoon of oil in and heat up until smoking hot. Pour the oil over the spring onion and fish. (Amazing sizzling sound)
* No need salt, the soy sauce will supply all the savory.