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Title: Stir-Fried Lobster with Ginger Sauce - Pad Goong Mang-Gor
Categories: Thai Seafood
Yield: 4 Servings

1 1/2lbCooked Lobster
2tbOil
4 Minced Garlic Cloves
2tbSliced Fresh Ginger
1/4cSliced Green Jalapeno Peppers (Prik Chee Fa)
1/2cChopped Green Onions, Scallions, Spring Onions
1 Beaten Eggs
1tsFreshly Ground Peppercorns
2tbOyster Sauce
1tbFish Sauce (Nam Pla)
1tbSugar

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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