The Corona Diaries part 2 | Richard, the Kanton Chef
It has been three months since Hello! Singapore tour guide Richard started as a Safe Distancing Ambassador with the Singapore Tourism Board (STB), where he was assigned to precincts including Chinatown, Little India, and Orchard Road.
During his off days, he continues with some household chores like visiting the market for fresh ingredients, and also trying out some recipes for various dishes including prawn noodle soup, crab meat omelet, Yang Chow fried rice, prawn laksa, tomato garlic crayfish, lobster rolls, and many more!
His family members get to be his food tasters for his experiments and they always give their honest opinions!
Here is one of the recipes that I’d like to share:
Kanton Lobster Roll
Ingredients
4 tablespoons unsalted butter
4 Brioche long buns (split at the top)
4 teaspoons mayonnaise
1 kg frozen raw lobster tails
1 tablespoon fresh lemon juice I tablespoon fresh parsley, chopped
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon celery salt
Preparation
1. Steam the lobster tails for about 8 minutes, remove the shell, chop into chunky pieces, and chill.
2. Spread 2 tablespoons of softened butter onto the outer sides of the buns.
3. Heat a cast-iron pan for 2 minutes, then toast the buns in the pan until golden brown, 1 to 2 minutes
per side. Remove the buns from the pan and set aside.
4. Mix the mayonnaise with the lobster meat. Arrange a quarter of the lobster meat inside each bun.
5. Melt the remaining butter and stir in the lemon juice. Drizzle the mixture evenly over the lobster in
each sandwich.
6. In a small bowl, mix together the oregano, thyme, celery salt, and pepper, then sprinkle over each
lobster roll. Garnish with parsley on top.
Richard hopes this pandemic situation will improve so everyone can once again travel have fun on our Hello! Singapore tours. In the meantime, do try out the above recipe and experience the joy of cooking at home!