Malaysian-Spiced Lobster Tail with Leeks

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Malaysian-Spiced Lobster Tail with Leeks
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the lobster tail
4 Lobster tail (precooked)
1 inch ginger
Chili powder
2 Curry leaves
2 tablespoons sesame oil
2 tablespoons Lime juice
1 teaspoon Palm sugar (or brown sugar/date sugar)
For the vegetables
1 ½ stalks Leeks
1 garlic
2 tablespoons butter
1 generous pinch Cumin
1 pinch Red pepper flakes
salt
peppers
8 ounces Coconut milk
For the sauce
5 ounces Coconut milk
3 tablespoons fish stock
3 tablespoons Shrimp paste
1 pinch Turmeric
How healthy are the main ingredients?
LeekCoconut milkCoconut milksesame oilgingergarlic

Preparation steps

1.

Put lobster tails in a bowl. Peel ginger and grate finely into the bowl. Add chili powder, curry leaves, sesame oil, lime juice and palm sugar. Stir and allow to marinate 30 minutes.

2.

Halve leeks lengthwise, rinse well and cut into fine strips. Peel garlic and finely chop. Fry leeks and garlic in butter, stir in cumin and red pepper flakes and season with salt and pepper. Pour in coconut milk and simmer for 5-8 minutes. Meanwhile, quickly grill lobster tails.

3.

Put coconut milk in a small saucepan and add turmeric, shrimp paste and fish stock.

4.

Place vegetables on plates, top each with a lobster tail and garnish with sauce.