LOBSTER SALAD IN SAFFRON PIE TEE

Methods and Directions

• Fill a large pot with water and stir in the salt, peppercorn and ginger flower. Bring the water to a boil over high heat.
• Add the lobster, head-first, into the pot, cover with a tight fitting lid, and return the water to a full boil.
• Reduce the heat and cook at a gentle boil until the lobster is bright red -about 5 minutes from the time it goes into the pot. Once cooked, put in a salted ice water bath.
• To crack and remove the lobster meat, use your hands to twist and separate the tail from the body.
• After de-shelling the lobster, place the lobster tail and claws on a paper towel.
• Cut into small pieces for the salad.

• Heat up a pot, pour in the oil. Sauté the ginger flowers and the bird eye chillies till fragrant. Pour in the plum sauce and water. Slowly pour in the icing sugar. Use a whisk and mix well. Once boiled, remove from heat. Pour in the fish sauce and lime juice. Mix well. Can add more lime juice for acidity if needed.

• Sift plain flour, rice flour and salt into a bowl. Make a hole in the centre and add the beaten eggs. Whisk slowly until well mixed.
• Add water gradually and whisk until smooth. Add saffron and mix well. Strain the batter.
• Heat oil and dip pie tee mould in the hot oil until it is heated through. Then dip the hot mould in batter, lift it up and lower it into the hot oil. Jiggle it up and down.
• The edge is loosened to form a brim. When the case hardens, ease it off the mould with a small knife and fry till golden brown.