Chef Chris Yeo
- 1 whole live lobster (1 ? pound)
? cup potato starch
2 tablespoon canola oil
? ounce peeled ginger thinly sliced
1 ounce fresh scallion but 1 inch long
? cup chicken stock
? teaspoon oyster sauce
1 pinch of salt
1 pinch of sugar
1 pinch finely ground white pepper
? tablespoon cornstarch
? tablespoon cold water
? teaspoon sesame oil
Heat oil to 350 degrees in a deep fryer or wok. Clean Lobster and cut into small pieces with the shell on. Slightly crack the claws. Dust all pieces with potato starch, then deep fry for about 2 minutes until lobster is cooked. Alternatively, the lobster can be boiled for 2 minutes, then strained dry.
In a wok or frying pan, heat up canola oil to medium high heat, then add in ginger and scallion. Add chicken stock along with the oyster sauce, salt, sugar and pepper. Add the cooked lobster to the wok. Mix the cornstarch and cold water to create a slurry, then add to the wok. Finish by adding sesame oil.
About Chris Yeo:
Owner-Executive Chef Chris Yeo of Straits & Sino Restaurants was the first restaurateur to bring the cuisine of Singapore to the Bay Area. Since opening Straits Caf? in San Francisco in 1987, Yeo's celebrated cuisine has won him a loyal following. The success of Straits Caf? prompted the opening of Straits Restaurants in Burlingame, Palo Alto, and San Jose, and a second venue in San Jose's Santana Row, Sino Restaurant & Lounge, which specializes in traditional and creative contemporary Chinese fare.