Stir-Fried Lobster with Ginger Sauce - Pad Goong Mang-Gor
Yield: 4 servings1 1/2 lb Cooked Lobster
Scallions -- Spring Onions
2 Tbsp Oil
1 Beaten Eggs
4 Minced Garlic Cloves
1 tsp Freshly Ground Peppercorns
2 Tbsp Sliced Fresh Ginger
2 Tbsp Oyster Sauce
1/4 cup Sliced Green Jalapeno
1 Tbsp Fish Sauce (Nam Pla) --
Peppers (Prik Chee F
1/2 cup Chopped Green Onions
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.
Source: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
Thailand the Beautiful Cookbook Heritage Edition
Source: rec.food.recipes
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