Spicy Lobster & Eggplant Noodles
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 10 minutes
- 300g/10.6ozs. dried long noodles or noodle recipe below
- 2 Japanese eggplant, sliced lengthways and then in half moons
- 3 cloves garlic
- 2 tablespoons chilli bean sauce*
- 2 teaspoons sambal terasi*
- 1 cup prawn or lobster stock (or water)
- 5 lobster tails, shelled and cut into medallions
both of these items can be found at Asian grocery stores. Randomly, I found the chilli bean sauce at the supermarket in the Asian section.
Step 1 - Boil the noodles in plenty of boiling water. Then I add the eggplant pieces to the water and simmer until they're cooked through (I want them cooked but I don't want them to absorb a lot of oil). At the same time heat a saucepan on medium high heat and add the oil when sizzling. Add garlic, sambal oelak and bean sauce and fry for a minute. Add the stock and then simmer until thick. Add the noodles, eggplant and the lobster pieces and cook lobster until just cooked through.
Hand Made Noodles
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes resting time
Cooking time: 20 minutes
- 260g/9.2ozs. all purpose flour (plus more for rolling)
- 175ml/6.2flozs. warm water
- 1/2 tablespoon salt
Step 1 - Fit an electric mixer with a dough hook and knead the flour with the water and salt for 3 minutes on medium speed (or 8 minutes or so by hand). Shape into a ball and allow to rest for at least 30 minutes at room temperature.
Step 2 - Have a large tray ready and sprinkle flour on the surface. Place a large pot of water onto boil. Generously flour a surface and take half of the ball and roll out and floour the top. Roll up the dough and cut the dough with a sharp knife. You can also stretch the noodles slightly before they go in the boiling water.