Watch Recipe: Uttapam with Lobster

SBS Hindi paid a special visit to Manjit's restaurant at the Wharf in Sydney to seek out some fusion cooking inspiration. Chef de Cuisine Varun Gujral shares this special dish combing sea food with South Indian staple.

Source: SBS

Lobster Uttapam

Lentil/rice pancake topped with salmon roe and South Indian coconut chutney

Ingredients:

200g Urad Daal (lentils)

200g Basmati Rice

1 finely diced green chilli

1 knob finely diced Ginger

¼ bunch finely diced coriander

¼ red onion finely diced

½ can of diced tomatoes

Fresh lobster tail poached in butter

½ table spoon garam masala

1 table spoon of salmon roe

1 table spoon of mustard seeds

4-5 fried/dried curry leaves

1 whole dried red chilli

1 Quenelle of Sour Cream (“quenelle” is an elegant, football-shaped scoop of almost anything)

Method:

Soak rice and lentils in bowl of water for 24 hours

Once soaked, place into a blender and blend for 30 seconds – 60 seconds until mixed into a fine paste

Let ferment and sit in a bowl on the bench top for 2 – 3 hours

Get diced ginger, chilli, coriander, tomato, onion together

On a high heat, add some olive oil to a pan and pour some paste into the pan the size of a bellini/ hotcake

Add the diced vegetables and herbs to the liquid and let the uttapam harden on one side, then flip to do the same to the other side as if you were making a pancake.

With the fresh lobster tail, bring to the boil then poach in butter

Then slice the lobster tail into good size pieces

Add the crab to the top of the uttapam and garnish with a scoop of sour cream which you can mix with mustard seeds and finish with dry chilli, crispy curry leaves and salmon roe.