Chinese New Year is the time where to we can gather and bless each other with prosperity and longevity. So here is a recipe that symbolises both of these blessings! Ee meen has traditionally used as a symbol of long life so it is important to handle the noodles well so that they don’t break. It is one of those foods that I used to eat a lot of when I was a kid, but strangely it isn’t as popular nowadays! Lobsters are the type of seafood that is usually reserved for special occasions and their bright red shells help to usher in the festivities of the New Year!
This was the recipe I used in the Tefal cook-off with Chef Eric Teo. I knew it was going to be tough pitting my amateur skills against a celebrity chef, so I had to use pull out all stops and enlist the help of Larry the Lobster to give myself an unfair advantage!
To prepare this dish, most restaurants will deep fry the lobster. But I know that most households do not like deep frying, so instead, I pan fried the lobster with butter. This actually works better as the lobster flavour infused butter adds more crustacean flavour to the noodles!
Wishing everyone a Happy Chinese New Year! Huat ah!
Now onto my Lobster Ee Meen Recipe: Wishing you a prosperous Chinese New Year! – ieatishootipost
Lobster Ee Meen
Lobster 1 whole 600g
Garlic 3 cloves sliced
Ginger 5 slices
Shallots 5 (whites)
Cornflour 1 cup for dusting
Dried mushrooms 2 (Soaked and sliced)
Dashi powder 1 Tbsp
Oyster sauce 1 Tbsp
Chicken stock powder 1 Tbsp
Sugar 2 tsp
Hua Diao wine 1 Tbsp
Ee Meen 2 cakes
Blanch ee meen in boiling water for 1 min to soften. Rinse with cold water and drain. Prepare the stock by mixing water, oyster sauce, chicken stock, dashi and sugar and set aside.
Chop the lobster, remove the tomalley and dust with cornflour. Sauté the garlic, ginger and shallots till fragrant and set aside. Make sure to leave the fragrant oil in the pan. Add butter to Tefal non-stick wok pan and pan fry lobster pieces till they turn red and the meat is light brown. Do not overcook the lobster meat! Add the garlic, ginger, shallots, mushrooms, tomalley and toss for one minute. Add stock and bring to a boil and simmer for a minute. Add ee meen and simmer till noodles are tender. Finish with hua diao wine and white pepper and garnish with sliced green shallots.
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