Lobster Fried In Rice Noodles Recipes

LOBSTER FRIED IN RICE NOODLES

Steps:

• Soak the rice vermicelli in cool water for 20-30 minutes to soften.
• Blanch the lobsters in boiling water for 30-60 seconds, them transfer immediately to ice water bath.
• Once cool, crack lobster and extract the mostly raw meat.
• Chop tails into 1-2 inch chunks (approximately 4 pcs per tail), combine in a bowl with knuckle portions.
• Reserve claw and body meat for another use.
• Season egg with salt and pepper and a pinch of cayenne.
• Grab a healthy pinch of vermicelli, dip into egg wash, and wrap noodles around lobster chunks.
• Try to wrap them relatively tightly but don't fret anout it holding together, the finished result is relatively loose.
• Heat oil in heavy-bottomed pan or deep fryer to about 360 degrees.
• Working in batches, fry noodle-wrapped lobster chunks about 4-5 minutes until done.
• Please note: Noodles will loosen somewhat from around lobster chunks.
• The first few will be a mess but will still taste delicious!
• It takes a little bit to get the hang of the rolling and frying process.
• Drain on paper towels and serve with dipping sauce.

LOBSTER WITH NOODLES

Steps:

• Steam the lobsters 15 to 20 minutes. Set aside until cool enough to handle, then remove the meat from the shells and dice it.
• Bring a large pot of water to a boil, add noodles and cook three minutes, stirring to keep them separated. Drain, rinse under cold water and drain them again. Place them in a colander lined with a paper towel to reduce moisture.
• Heat the peanut oil in a wok or a large skillet. Add the onions and saute until tender. Stir in the mushrooms and saute until they wilt. Add the garlic and all but one tablespoon of the scallions and saute briefly.
• Add the lobster meat, then add the noodles to the pan and mix well. Add the soy sauce, oyster sauce and vinegar and toss to combine all the ingredients. Season to taste with salt and pepper.
• Sprinkle with coriander, toss again, then transfer to a warm serving bowl. Sprinkle with the remaining scallions and serve.

SINGAPORE FRIED RICE NOODLES

Steps:

• Soak the rice vermicelli in hot water for 15-20 minutes.
• Drain and rinse in cold water.
• Heatabout 1 tbsp oil and scramble the beaten eggs, remove and reserve.
• Heat the remaining oil, fry the onions until opague.
• Add the bean sprouts and rice vermicelli with the curry powder and the sugar.
• blend well.
• Add the soy sauce, meat, prawns, peas and scrambled eggs.
• continue stirring for 2-3 minutes.
• add the spring onion and chilles,.
• mix gently and serve.

CRISPY FRIED RICE NOODLES

Steps:

• Heat oil in a skillet to about 370°F.
• Mix together egg, water, rice flour.
• Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
• Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
• Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.