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Title: Stir-Fried Lobster with Ginger Sauce - Pad Goong Mang-Gor
Categories: Thai Seafood
Yield: 4 Servings
1 1/2 | lb | Cooked Lobster |
2 | tb | Oil |
4 | Minced Garlic Cloves | |
2 | tb | Sliced Fresh Ginger |
1/4 | c | Sliced Green Jalapeno Peppers (Prik Chee Fa) |
1/2 | c | Chopped Green Onions, Scallions, Spring Onions |
1 | Beaten Eggs | |
1 | ts | Freshly Ground Peppercorns |
2 | tb | Oyster Sauce |
1 | tb | Fish Sauce (Nam Pla) |
1 | tb | Sugar |
The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp. ~--------------------------------------------------------------------- ~-- Scrub the lobster clean and separate into large 2-inch pieces. Cut the tail into individual sections.
Heat a large skillet on high and add the oil. Add all the remaining ingredients except the lobster and stir-fry for 30 seconds. Add the lobster pieces to the skillet, cover, and steam on medium-high heat for 2 more minutes. Remove to a platter and serve.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
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