Recipe so easy, you can’t slip up

The New Paper - - LIFESTYLE - HEDY KHOO

Slip­per lob­sters are great in­gre­di­ents to work with if you want an in­dul­gent seafood meal at home but don’t fancy deal­ing with the icky process of dis­patch­ing live seafood.

There are many ways to cook slip­per lob­sters, and a straight­for­ward ap­proach is to use fer­mented black beans as a base in­gre­di­ent for the gravy.

It is a bonus if you have chicken stock, but don’t sweat it if you don’t.

The slip­per lob­sters im­part a mar­vel­lous sweet­ness to the gravy, and the fer­mented black beans add aro­matic savouri­ness.

Add more wa­ter and ad­just with more sea­son­ing if you want more gravy.

The best part about din­ing in the com­fort of your own home?

You won’t be get­ting judgey looks if you choose to add rice to the serv­ing dish to mop up any re­main­ing gravy once you are done with the slip­per lob­sters.

hedykhoo@sph.com.sg

IN­GRE­DI­ENTS

3 tbsp cook­ing oil

30g gin­ger, sliced

4 gar­lic cloves, chopped

1 tbsp fer­mented black beans

1 red onion (120g), sec­tioned

Slip­per lob­sters, cleaned and halved 2 tbsp oys­ter sauce

1 tsp dark soya sauce

150ml wa­ter

1 tbsp Shaox­ing wine

Dash of ground white pep­per 1 tsp sesame oil

2 eggs, beaten

PHOTO: HEDY KHOO

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