| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cooked Lobster |
|
|
Scallions — Spring Onions |
| 2 |
tb |
Oil |
| 1 |
|
Beaten Eggs |
| 4 |
|
Minced Garlic Cloves |
| 1 |
ts |
Freshly Ground Peppercorns |
| 2 |
tb |
Sliced Fresh Ginger |
| 2 |
tb |
Oyster Sauce |
| 1/4 |
c |
Sliced Green Jalapeno |
| 1 |
tb |
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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