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Ingredients
for
4
Malaysian-Spiced Lobster Tail with Leeks
25 min., ready in 55 min.
Time:
Ingredientsfor
- For the lobster tail
- 4 Lobster tail (precooked)
- 1 inch ginger
- Chili powder
- 2 Curry leaves
- 2 Tbsps sesame oil
- 2 Tbsps Lime juice
- 1 tsp Palm sugar (or brown sugar/date sugar)
- For the vegetables
- 1 ½ stalks Leeks
- 1 garlic clove
- 2 Tbsps butter
- 1 generous pinch Cumin
- 1 pinch Red pepper flakes
- salt
- peppers
- 8 ozs Coconut milk
- For the sauce
- 5 ozs Coconut milk
- 3 Tbsps fish stock
- 3 Tbsps Shrimp paste
- 1 pinch Turmeric
Preparation
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.