Steamed Rock Lobster with Garlic Vermicelli蒜蓉粉丝蒸岩龙虾
Rock lobster split and steamed over vermicelli with a half-raw, half-fried garlic sauce.岩龙虾开边蒸蒜蓉，底下粉丝吸饱汤汁。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 12 min分钟
- Total共计
- 32 min分钟
Ingredients食材
- 1 live South Australian rock lobster, 1-1.2kg生猛南澳岩龙虾 1 只，1～1.2 公斤
- 100g dried mung bean vermicelli龙口粉丝 100 克
- 12 cloves garlic, finely chopped蒜 12 瓣，剁成蓉
- 3 tbsp neutral oil, plus 1 tbsp to finish食用油 3 汤匙，另备 1 汤匙最后淋
- 2 tbsp light soy sauce生抽 2 汤匙
- 1 tbsp Shaoxing wine绍兴酒 1 汤匙
- 1 tsp sugar糖 1 茶匙
- 1/2 tsp ground white pepper白胡椒粉 半茶匙
- 2 spring onions, finely sliced葱 2 根，切葱花
- 1 long red chilli, finely diced红辣椒 1 只，切碎
Method做法
- 1Freeze the lobster for 30 minutes, then split it in half lengthways through the head and tail and rinse the head cavity clean.龙虾先冷冻 30 分钟，从头到尾对半剖开，头部冲洗干净。
- 2Soak the vermicelli in warm water for 10 minutes until pliable, drain, and spread it as a nest on a heatproof plate.粉丝用温水泡 10 分钟泡软，沥干后铺在深盘上垫底。
- 3Fry half the garlic in 3 tbsp oil over low heat for 2 minutes until pale gold, then take it off the heat and stir in the raw garlic, soy, Shaoxing wine, sugar and white pepper.一半蒜蓉用 3 汤匙油小火炸 2 分钟至微黄，离火后拌入另一半生蒜蓉，再加生抽、绍兴酒、糖和白胡椒粉调成蒜蓉汁。
- 4Sit the lobster halves cut side up on the vermicelli and spoon the garlic sauce evenly over the flesh.龙虾切面朝上摆在粉丝上，把蒜蓉汁均匀铺满虾肉。
- 5Steam over rapidly boiling water for 8-10 minutes, until the flesh is white right through to the shell.水大滚后上锅蒸 8～10 分钟，虾肉从外到里全部转白即可。
- 6Scatter over the spring onion and chilli, then pour 1 tbsp of smoking hot oil over the top.撒上葱花和辣椒粒，再淋 1 汤匙烧到冒烟的热油。
- 7Serve straight from the plate so nobody misses the vermicelli underneath.连盘端上桌，底下那层粉丝吸饱汤汁，别浪费。
Madam's tip太太小贴士
Half fried garlic, half raw: the fried gives the aroma, the raw gives the bite. It is how restaurants do it.蒜蓉一半炸过一半生的，炸的出香，生的够冲，这是酒楼的做法。