Story: Chef Aldren from Miss Chows cooks with Western Rock Lobster
Episode: 8
Presenter: Brendan Pang
Air Date: 6th August

Brendan meets up with a good friend and restaurant chef Aldren from Miss Chows to show him how to prepare Western Rock Lobster.

• Miss Chow’s is an Asian inspired eatery and dumpling house that focuses on quality and creativity of ingredients whilst maintaining a strong bond to cultural heritage, traditional cooking methods and techniques.
• The chefs are dedicated to continuing on a heritage of serving up food as they would have hundreds of years ago, only with a slightly modern and contemporary twist.
• With an extensive wine list, cocktails and drinks that complement the food, Miss Chow’s have personally selected and crafted the drinks on the menu to complement the dining experience.
• Currently in five different locations - in South Perth, Whitfords and Claremont respectively, with two smaller takeaway locations in City Beach and Bicton.

RECIPE

Rottnest Rock Lobster served with egg noodles, Shaoxing wine, fresh ginger & scallion broth

Ingredients

• 1 western rock lobster
• 30g potato flour
• ginger finely slice 10g
• spring onion 20g
• 1 portion egg noodle
• 20ml shaoxing wine
• 30g mushroom sauce
• 300ml water
• salt as required
• pepper flour
• Dried chilli strips for garnish
• Corn starch as required

Method

Preparations

1. Break up the lobster into serving pieces.
2. Coat the lobster in the potato flour.
3. Deep-fry the lobster in a healthy amount of a neutral oil in the wok until the flesh is white and the coating turns a golden colour.  This usually takes about 4-5 minutes
4. Blanch the egg noodles in hot water for about 20-25 seconds.

Wine, fresh Ginger and scallion broth

1. Heat up a pan with some oil on a medium-high heat.
2. Fry the sliced ginger and about half the spring onions, lightly sautéing until slightly limp.
3. Add in the Shaoxing wine
4. Once the flavours have been incorporated and you can smell the wine and ginger, add the water.
5. Once the liquid starts to boil, add the mushroom sauce and sugar. Stir well.
6. In a seperate bowl, make a cornstarch-water slurry by combining cornstarch and stirring with water until you get a completely white liquid.
7. Add about 2 tablespoons of the slurry into your broth. Cook down until the broth is shiny and glistening.
8. Add your lobster back in and coat the lobster in the broth.
9. Once the sauce starts to thicken, add the noodles straight into the broth.
10. Add the last of the fresh spring onions.

To serve

1. Plate the noodles in the centre of the plate and top with the lobster. Allow any broth to gather with the noodles.
2. Garnish with a touch of fresh spring onion and it’s ready to serve.

For More Information:
www.misschows.com