Stir-fried Lobster With Ginger Sauce – Pad Goong Mang-gor
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Thai | Seafood | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Cooked Lobster |
| Scallions, Spring Onions | ||
| 2 | T | Oil |
| 1 | Beaten Eggs | |
| 4 | Minced Garlic Cloves | |
| 1 | t | Freshly Ground Peppercorns |
| 2 | T | Sliced Fresh Ginger |
| 2 | T | Oyster Sauce |
| 1/4 | c | Sliced Green Jalapeno |
| 1 | T | Fish Sauce, Nam Pla |
| Peppers, Prik Chee F | ||
| 1/2 | c | Chopped Green Onions |
INSTRUCTIONS
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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 262.5mg
Sodium: 987.5mg
Potassium: 449.8mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 30.5g