Flying lobster noodles

Ingredients

• 2 litres canola oil, for frying
• 1 packet wonton egg noodles
• 2 kg lobster
• 4 tbsp potato starch, plus extra for the sauce
• 4 garlic cloves, minced
• 5 cm x 3 cm piece ginger, minced
• 4 spring onions (scallions), sliced long on the diagonal
• 1 litre chicken stock
• 2 pairs wooden chopsticks (for the noodles)
• coriander, to garnish

Seasonings

• white pepper
• chicken powder (Knorr Thai)
• MSG
• sugar
• salt
• sesame oil
• Chinese cooking wine (scallion and ginger flavour)
• Knorr liquid chicken stock

Instructions

1. Heat the oil in a large heavy-based saucepan or wok to 180˚C. Using the chopsticks, twist the noodles and place over a fine mesh strainer to hold them steady. Use a ladle to carefully pour boiling oil several times over the noodles to fry them, shaping them into the appearance of chopsticks suspended in the air.
2. Prepare the lobster by removing the head, reserve for later. Roughly chop the lobster tail meat, claws, keeping the shell on.
3. In a large bowl, coat the lobster pieces in potato starch, then deep fry until cooked through. Strain and set aside.
4. In a separate wok, add a drizzle of oil and the garlic, ginger, spring onion, sugar, salt and other seasonings. Stir to combine, then add the lobster and 1 litre chicken stock. Bring to the boil, then thicken with extra potato starch.
5. Pour the lobster sauce over the crispy noodles and garnish with the lobster head, coriander leaves and serve.

Note

You can watch this technique on YouTube.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.