The Shun Lee Cookbook - Michael Tong [34]
¾ cup (3 ounces) sugar snap peas, trimmed
1 red bell pepper, seeds and ribs discarded, cut into 1-inch squares
2 scallions, white part only, sliced diagonally into 1-inch pieces
Three ⅛-inch-thick slices of peeled fresh ginger, cut into thin 1 ½-inch-long strips
½ cup (2 ounces) tree ears, soaked in hot tap water to cover until softened, drained and cut in half
1. Using kitchen shears, cut the lobster shells down the middle and remove the meat. Trim off and discard the reddish part so that the lobster meat is all white. Rinse the lobster meat under cold running water and pat it dry. Mix the egg white, cornstarch, and salt in a medium bowl. Add the lobster and the vegetable oil. Mix well, cover, and refrigerate for 1 hour.
2. To begin the sauce, mix the stock, rice wine, salt, sugar, and white pepper in a small bowl. Dissolve the cornstarch in 1 tablespoon cold water in another small bowl. Set both bowls aside.
3. Bring a large, wide pot of water to a boil over high heat. Heat a large wok over high heat. Add enough oil to come about 1 ½ inches up the sides of the wok, and heat it to 300°F. Place a fine-mesh strainer over a heatproof bowl, and set it next to the stove. Turn off the heat under the water and under the wok. Beat the egg whites in a medium bowl until frothy. Pour some of the egg whites into the oil. They will puff up in a cloud in 5 seconds. Using a fine-mesh or slotted skimmer, remove them from the oil, dip them in the hot water, and transfer them to the strainer. Repeat until all the egg whites are cooked. Set aside.
4. Reheat the oil in the wok to 325°F. Add the lobster tails, one by one, and turn them constantly until they turn white, about 40 seconds, being careful not to let them brown. Using the skimmer, transfer the lobster tails to the cooked egg whites. Discard all but 2 tablespoons of the oil from the wok.
5. Return the wok with the oil to high heat. Add the sugar snap peas, bell pepper, scallions, and ginger, and stir-fry for 30 seconds. Return the lobster and egg whites to the wok, and add the tree ears and the stock mixture. Stir-fry until the lobster is evenly coated with the sauce, about 30 seconds. Add the cornstarch mixture and stir-fry for 10 seconds. Transfer to a platter, and serve.
ON A VISIT TO POSITANO, I ate a dish of spaghetti with langoustines, a small member of the lobster family, and had a minor epiphany. Why not create a Chinese version? This is the result. The soaked-until-softened bean threads can steam with the lobster for 7 minutes and still remain al dente. You will need a heatproof serving bowl that is large enough to hold the ingredients and fit into a steamer.
If you cannot find the bean thread vermicelli, substitute angel hair pasta, which should be cooked in boiling water for 30 seconds, then drained. The pasta will be quite firm, but remember that it will be steamed with the lobster to finish cooking. In most dishes featuring noodles, the Chinese traditionally do not cut them. Since noodles signify longevity, cutting them might bring bad luck.
Makes 2 to 4 servings
Steamed Lobster with Garlic over Bean Thread Vermicelli
4 ounces bean thread vermicelli (mung bean flour noodles)
⅓ cup olive oil
12 garlic cloves, peeled and minced
2 tablespoons soy sauce
¼ cup rice wine or dry sherry
1 teaspoon sugar
One 1 ½-pound lobster: 2 claws, the tail cut in half lengthwise, and the body chopped into 4 pieces (see Note)
1 ½ teaspoons ground white pepper
1. Heat 4 cups of water in a small saucepan over high heat until just steaming. Remove the pan from the heat and add the bean thread vermicelli. Soak until the vermicelli are softened, about 15 minutes.
2. Meanwhile, add 2 inches of water to the bottom of an Asian-style steamer, and bring it to a boil over high heat.
3. Heat the olive oil in a small skillet over medium-low heat until the it is hot and shimmering but not smoking. Add the garlic and cook until it is pale gold, about 2 minutes. Transfer the garlic and oil to a small bowl, and set it aside. Mix the soy