Inside Yummie's Recipe Box: Bi Feng Tang Lobster (Asian Style Lobster)
Switch it up this Memorial Day with a delicious lobster recipe from Jimmy, our CFO!
Do you see any correlation between the steps to creating this dish and the work you do? How so?
Jimmy: Yes. Cooking needs science, art and mathematic skills - same as when we do our work. Precision is the key.
Do you have any memories attached to this meal? What does this meal remind you of?
Jimmy: We had lots of lobster dishes when our family had a vacation at Maine a few years ago.
What new recipes are you looking to try during this time?
Jimmy: Any traditional Chinese food which normally I would not have the chance to try.
What is your favorite meal of the day?
Jimmy: Dinner. The fondest memories are made when gathered around the table.
What do you enjoy most about being a part of the Yummie family?
Jimmy: We care about Yummie and Yummie cares about the people.
- 4 tbsp garlic, minced
- 4 tbsp ginger, minced
- 3 lbs fresh lobster (about 2 lobsters) *can substitute for cod, flounder or jumbo shrimp
- 1 cup tapioca flour
- 1 tbsp fermented black beans
- 2 green chili peppers (or 1 bird's eye chili), diced
- 2 tbsp Chinese cooking wine* (or other type of cooking wine)
- 2 tbsp sugar
- 5 tbsp bread crumbs
- Canola or vegetable oil, for frying
Clean and chop the lobster tail into 6 pieces. Drain the water. Marinate lobsters for half hour with: 2 tbsp of cooking wine, 1 tbsp of minced garlic, 1 tbsp ginger, 1 tsp of salt, sugar and white pepper. Dust the marinated lobster with tapioca flour. Heat oil in a deep fry pan with high heat. Deep fry the marinated lobster pieces until they turn red and the crust is golden brown. Remove and set aside.
In a wok or skillet, heat 3 tablespoon of oil over medium heat. Add the remaining ingredients and cook for one minute, stirring constantly to prevent burning.
Add salt, sugar, white pepper and black pepper to the wok, stir. Add the lobster and stir to coat with sauce. Add 5 tbsps bread crumbs. Serve immediately and enjoy!
**The supermarkets in Chinatown sell dried fermented black beans.
*Shaoxing wine is a common Chinese cooking wine.
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!