Wednesday, March 16, 2011

20110316 Spiny Lobster Fried Rice

Because of their beautiful color, I always thought spiny lobsters were very sweet and yummy. But I was quite disappointed as they were not as tasty as prawns, and yet they were more expensive. So this would definitely be the first and last time I had spiny lobsters.

1 cup rice
chicken stock
1 tbsp vegetable oil
100g spiny lobster
1 egg, lightly beaten
1 garlic clove, crushed
1/2 tsp grated ginger
1/2 onion, finely chopped
salt and freshly ground black pepper
1/2 cup frozen peas

1. Cook the rice in chicken stock. Drain well, then set aside.
2. Heat the oil in a wok, and fry the garlic, ginger, and onion for about 3 minutes. Add rice and fry for 5 minutes. Add the frozen peas and fry for another 5 minutes. Lastly add the spiny lobster and egg, and heat through.

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