龙虾福建面

1人份

海鲜高汤
清油6大匙
虾壳750克
龙虾壳750克
清水5升
猪骨500克
蒜头5瓣，拍碎
去皮红葱头5个
冰糖1大匙
鱼露1大匙
酱青1大匙

超福建面
龙虾1/2个，碎壳后涂牛油，用160°C烤箱烤4分钟
虾3只，去壳汆烫
鱼饼4片
烧三层肉3片
粗米粉90克
黄面60克
鸡蛋2个，打散
蒜茸1大匙
泰国鱼露1大匙
猪油2大匙
白胡椒粉少许
蚝油1/2小匙
豆芽30克
韭菜10克，切成2寸长段

装饰料
酸柑1/2个
猪油渣1小匙

做法
1.准备海鲜高汤：在加热的汤锅中倒上清油，把虾壳和龙虾壳炒香，加入剩余高汤材料一起煮滚。
2.加盖，用小火焖煮1小时，把表层浮沫舀去，沥干待用。
3.准备炒福建面：在加热的炒锅中把打散的鸡蛋和猪油翻炒均匀，加入黄面和粗米粉，和蒜茸一起用中火继续翻炒至香。
4.加入鱼露、胡椒和蚝油调味。加入虾、龙虾、鱼饼和三层肉。
5.加入250毫升高汤，继续用中火焖煮至汤汁浓稠，加入豆芽和韭菜翻炒30秒。
6.缀以猪油渣，搭配酸柑和叁巴巴拉煎享用即可。

Lobster Hokkien Noodles

serves 1

Shellfish Stock
6 tbsp cooking oil
750g prawn shells
750g lobster shells
5 litres water
500g pork bones
5 whole garlic cloves, smashed
5 bulbs peeled shallots
1 tbsp rock sugar
1 tbsp fish sauce
1 tbsp light soya sauce

Fried Hokkien Noodles
½ lobster, crack and roast in oven with butter for 4min at 160°C
3 prawns, de-shell and blanch
4 slices fishcake
3 slices roasted pork belly
90g thick bee hoon noodles
60g yellow noodles
2 eggs, beat
1 tbsp minced garlic
1 tbsp Thai fish sauce
2 tbsp pork lard oil
dash of white pepper
½ tsp oyster sauce
30g bean sprouts
10g garlic chives, cut into 2 inches sections

Garnishing
½ calamansi lime
1tsp crispy pork lard

Method
1.Prepare shellfish stock: Add cooking oil in a heated soup pot, fry both prawn shells and lobster shells until fragrant. Add in remaining ingredients and bring to a boil.
2.Simmer with cover over low heat for 1 hour. Skim surface of stock when necessary. Strain and set aside.
3.Prepare fried noodles: In a heated wok, stir-fry beaten eggs with pork lard oil, add in yellow noodles and thick bee hoon noodles, continue to stir-fry with garlic over medium heat till fragrant.
4.Add in fish sauce, pepper and oyster sauce to taste. Add in blanched prawns, lobster, fish cake and pork belly.
5.Pour in 250ml shellfish stock. Continue braise noodles over medium heat till the gravy is thickened. Add in bean sprouts and garlic chives to toss for 30 seconds.
6.Garnish with crispy pork lard, serve with calamansi lime and some sambal belacan.

text: 若昕 photo: Kin@Say Cheese Studios