LOBSTER CLAW STUFFED WITH SHRIMP AND SEA CUCUMBER IN A SPINACH AND CARROT SAUCE
Prep time 10 minutes Cook time 50 minutes
60g spinach, steamed 100ml water 100ml chicken stock 0.5g salt
2 tbsp corn oil
1.1 Blend steamed spinach with water until smooth. Strain.
1.2 In a saucepan, boil chicken stock together with the salt, starch and corn oil. Add spinach juice and boil for 20 minutes until smooth. Strain and cool down.
1.3 Separate the oil from the sauce. Keep sauce aside. carrot sauce
80g carrots, steamed 100ml water 100ml chicken stock 0.5g salt
2 tbsp corn oil
2.1 Blend steamed carrots with water until smooth. Strain.
2.2 In a saucepan, boil chicken stock with salt, starch and oil. Add carrot juice and boil for 20 minutes until smooth. Strain and cool down. 2.3 Separate the oil from the sauce. Keep sauce aside.
1 lobster claw, boiled 80g shrimps, minced 10g cornflour 100g sea cucumber, cooked 100ml chicken stock 40ml corn oil
20g enoki mushrooms
3.1 Remove the shell of the lobster claw and stuff claw with shrimp paste. Dust claw with cornflour and set aside.
3.2 Boil sea cucumber in chicken stock for 2 minutes. Place in the centre of the serving dish.
3.3 Heat ½ the oil to a high temperature and give the enoki mushrooms a quick stir-fry. Place on top of the sea cucumber. 3.4 Heat the remaining oil until smoking and pan-fry the lobster claw until fully cooked. Place on top of the sea cucumber.
assembly edible flowers, for garnish
4.1 Pour both sauces from opposite directions onto the plate. Pour enough sauce so that both sides reach halfway, completing the circle.
4.2 Garnish with edible flowers, then serve.