BITES
The Family
Garlic Slipper Lobster
Here at Family & Life, we
believe that cooking can,
and should be, a family
affair! This month, we What’s great about this recipe is how easy it is to obtain the ingredients. All of them can be found at your neighbourhood
collaborate with Chef supermarket, so the grocery trip can be turned into a fun family affair along the aisles.
Derrick Ang and present
Back home, get your children involved by asking them to help coat the slipper lobsters in eggs and cornflour while you chop the
the Garlic Slipper Lobster garlic. Sure, it’s messy and the clean-up might be a bit of a hassle, especially if your kids start re-enacting The Little Mermaid
infused with coconut with the marine meat, but the end results are deliciously worth it.
cream, a delightfully
sophisticated dish that’s Have fun with this recipe and do share with us family pictures from your garlic slipper lobster adventures!
actually very easy to
prepare and serve. Serves: 1 person
Preparations
Lobsters; they’re delicious and oh-so-delectable but are perceived to be difficult to prepare and cook. Chef Derrick would like to
assure you that that’s not the case at all and has kindly shared with us a simple recipe from his collection of family-friendly menu
favourites.
Degree of difficulty: Medium
Preparation time: 25 minutes
Total cooking time: 12 minutes
1 Coat the slipper lobsters with eggs and cornflour.
2 Heat up oil and deep-fry till golden brown. Place aside
for later.
Ingredients
3 Heat pan and place butter in medium heated pan. Add a
Slipper Lobster
little oil to prevent butter from burning.
Slipper lobster 4 pieces
4 Sauté garlic and curry leaves and in the butter over low
Cornflour
200 gm
heat till fragrant.
Eggs
2
5 Add in cooking cream and bring to boil.
Cooking oil 2 litres
6 Season with salt and pepper and add coconut cream at
Salt and pepper To taste
the last minute.
7 Add deep-fried slipper lobster and fry over high heat
Garlic Sauce
until the sauce coats the slipper lobster.
Kara coconut cream 200 ml
Cooking cream
500 ml
8 Remove from the heat and garnish with garlic and
Butter
50 gm
Chinese parsley.
Curry leaves 1 piece
Chopped garlic 100 gm
Chef Derrick Ang is the Executive Chef of the Mount Faber Leisure Group and oversees food and beverage operations at three iconic restaurants, Spuds
& Aprons, Faber Bistro and Sky Dining onboard 6