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Lobster mee

SU AZIZ writes of a variation of prawn mee that is richer in flavour than its humbler version.

MANY, many years ago, when The Weld in Kuala Lumpur was the place to shop, its food court served up pretty good prawn mee.

That was how I was introduced to this dish of noodle in prawn broth with boiled prawns sprinkled on top and accompanied by sambal.

Despite it being heavily-laced with MSG, I consumed it almost daily.

Today, being very much wiser and health-conscious, the home-cooked version of the dish is my preferred choice.

Har is Cantonese for prawn. The har mee recipe below is a variation of the prawn mee dish, using lobster instead.

A little high-end, but it has delicate flavours of ginger and garlic that complement well the subtle sweetness of prawns and the crunchy kick of deep-fried wantan mee.

Quite unlike the food court version of those years!

This recipe is derived from One World Hotel at Bandar Utama, Petaling Jaya. Cinnamon Coffee House’s chef Robert Koh said the Australian lobster that is used gives the dish a richer flavour.

Of course, this means it comes with a higher price tag too!

LOONG HAR MEE

Forget MSG. The flavours derived from simmering the ingredients used will keep the dish sweet. You’ll need: 

• 140gm of wantan mee or other noodles of your choice


• 420gm of Australian lobster, halved


• 15gm each of carrot, spring onion and ginger, all sliced


• 2 cloves of garlic, chopped


• 1 egg


• a pinch of salt, sugar and white pepper


• a dash of sesame oil


• half a cup of cooking oil


• 5gm of corn starch, diluted in a little water


• l 250gm of chicken stock

Tips:

Ensure that the noodles are dry before deep-frying it, and that the oil is hot — you don’t want hot oil splashes all over yourself or your kitchen!

You can replace chicken with vegetables for the stock. Or even prawn heads and shells, which I recommend.

To check if the lobster is thoroughly cooked, pierce the meat with a wooden skewer while it is simmering in the broth. If it is not easily pricked, you need to cook it longer.

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