Shop on shopee

Slipper Lobster, Sambal Silverfish

❀ Main Course
  • Prep Time
35 mins
  • Cook Time
  • Servings
  • Spicy Level
  • Ingredients
  • 400g slipper lobster meat, cleaned and cut into pieces
  • 5g fine salt
  • 3g white pepper
  • 20ml olive oil
  • 15g cornflour — dusted lightly over lobster
  • 400g eggplant, peeled and cut into thick pieces
  • salted water — for soaking
  • 30ml olive oil — for pan frying
 Sauce

  • 100g Cecilia.SG Sambal Silverfish
  • 10g sugar
  • 15g tamarind pulp + 30ml water — mixed and strained 40ml water
  • 1 nos egg whites
  • 2 cloves garlic, finely sliced
  • 1 red onion, halved and charred
  • 2 sprigs fresh curry leaves, stripped from stem
  • 4 pcs kaffir lime leaves, bruised
  • Instructions
Pan fry the slipper lobster

  • Season lobster meat with salt and white pepper. Drizzle with olive oil and toss gently.
  • Dust lightly with cornflour — just a thin even coating. Shake off any excess.
  • Heat oil in a wide pan over high heat until shimmering. Pan fry lobster pieces until golden on all sides and cooked through — approximately 2-3 minutes per side.
  • The cornflour will blister and crisp beautifully.
  • Remove and set aside. Do not overcook — lobster meat is delicate.
 Plate and Serve

  • In the same pan over medium-high heat, add a little oil if needed. Add sliced garlic and charred red onion halves. Fry 1 minute.
  • Add curry leaves and kaffir lime leaves immediately. Toss for 30 seconds until fragrant. Add pan-fried lobster pieces, toss gently.
  • Pour in the premixed Sambal Silverfish sauce. Toss well and bring to a quick simmer — 1 minute.
  • Add egg whites toss everything together gently for 30-60 seconds until lobster is coated and sauce is glossy.
  • Plate immediately. Arrange charred eggplant nicely on the plate.
  • Place the lobster gently and lightly pour the sauce.
  • Garnish with a fresh sprig of curry leaves and kaffir lime leaves.
Back to all recipes