Lobster isn’t an ingredient Malaysians usually feature in their cooking. But if you ever have the opportunity to buy some – as this writer did, having recently travelled to Kota Kinabalu and opting to bring home some frozen seafood – here’s a simple but delicious recipe that is sure to please. Assuming, of course, you like “tauju”!
For those who can’t find lobster tail, feel free to substitute with prawns. Either way, the result will be a tantalising mix of sweet crustacean flesh and tangy fermented tofu that goes perfectly with steamed rice. Delicious!
Ingredients
- 250g lobster tail flesh (or prawns)
- some garlic (use as much as you like)
- 1 block firm tofu, cubed
- 2 tbsp tauju (fermented tofu)
- cooking oil
- 1 tbsp cornstarch, mixed with 1/2 cup water
- some chopped spring onion (for garnish)
Method
- First, heat up the cooking oil and fry the garlic until fragrant.
- Now add the lobster tail and stir-fry for a minute or so until the lobster flesh is no longer translucent. Be careful not to overcook it.
- Add the cubed tofu and fermented tofu, and stir-fry for another minute.
- Now add the cornstarch slurry and mix to thicken the gravy.
- And that’s it! Dish out and add the chopped spring onion as a garnish just before serving.
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Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.