19 Nov Lobster Pad Thai
Lobster Pad Thai
Hello all, Here's a recipe for many of my like minded spearo's - if you find winter is great for crays but tire of eating them, this is a good way to use them well and get a bloody tasty and not totally sacrilegious meal out of Em.
Feeds 3 people - can easily be bulked up to feed 4 or more with some fish, chicken breast or extra veg
1.5 Tb tamarind puree
1/4 cup chicken stock
3Tb fish sauce
1Tb soy sauce
Chili powder to taste, I use about 1Tb, there is fresh Chili to be added to thepad Thai later as well
4Tb Brown Sugar
Mix all ingredients together, taste and balance flavors accordingly, when its right it will initially taste sweet and then the hot, salty and sour flavors will come afterwards. Set aside
2 x crays
1 bag pad Thai rice noodles
Shallots - lots is good, 4 big ones minimum
1/2 an onion cut into pieces
2Tsp minced galangal, or ginger if you don't have it
4 cloves of garlic minced
2 fresh red chilis (or more if you want an inferno!) Sliced thin, with seeds
1 big handful of bean sprouts
1 bigger handful of corriander
1/2 cup of finely chopped roasted peanuts
Lime or lemon wedges
1. Grab the tail of the crays and twist out, chop in half and remove meat, devein and into small pieces (5-10mm in size), set aside
2. Boil some water in a jug. Place pad Thai noodles in a saucepan and cover with boiling water. Test noodles after 3 minutes or so, when they are flexible but still have a bit of crunch to them drain then and cover with cold water to prevent further cooking
3. Place a good amount of oil in a wok or large frypan and heat till its very hot. Finely slice the Shallots and fry in hot until until they start to get some color (not a lot) and remove and set aside
4. Add more oil of needed and get wok back to temperature, add the onion and stir fry for 2 minutes or so, until it begins to turn translucent.
5. Add the cray pieces and garlic and ginger cook for around 3 minutes storing as needed until lobster is just cooked through
6. Push everything to one side and crack an egg into the wok on the empty side, chop and stir until scrambled and distribute through the rest of the ingredients (alternatively you can fry the egg in a separate pan, slice it up and put it through)
7. Add the bean sprouts, fresh Chili and drained noodles and combine everything, add about 1/4 of the pad Thai sauce, sour very gently - make sure the wok stays at temperature for this part
8. When the dish is dry add another 1/4 of the sauce and repeat- pad Thai is a dry dish, if you add to much sauce at once it won't work.
9. Repeat until all sauce has been added, the noodles should be glossy and sticky
10. Serve on a big plate topping with the fried Shallots, peanuts and chopped corriander, give a good size of lime or lemon over the top and you are in for some happy days!