Lobster Curry With Haupia Recipe

ingredients

8 ounces lobster tails and chunks
2 ounces potatoes, cubed
1 ounce raisins
1 ounce green peas
1 ounce carrots
1 ounce onion
2 ounces coconut milk
2 tablespoons cooking oil
1 ounce curry powder
1 ounce half & half cream
1 dash salt and pepper
2 ounces chicken stock
2 tablespoons cornstarch, mixed with
2 tablespoons chicken stock

Haupia
1 1/2 cup coconut milk
3/4 cup water
1/3 cup sugar
5 tablespoons cornstarch, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons cornstarch, for dusting
cooking oil

directions

Blanch the green peas and carrots in boiling water. Drain well and set aside. Deep fry the potato cubes for 2 minutes until cooked. Place on the side.

Heat wok and add 2 Tbsp cooking oil and when hot reduce heat slightly. Stir-fry the onion and lobster tail for 2 minutes until cooked thoroughly.

Add curry powder, coconut milk, half and half cream, and chicken stock; stir-fry for 1 minute longer. Stir in thickening sauce and add the vegetables and raisins; bring to boil.

Transfer to a serving dish with deep fried Haupia on the side for garnish.

For Haupia: Heat coconut milk in double boiler. Combine and stir the above ingredients until smooth. Cook and stir the mixture over low heat until it thickens completely. Increase the heat slightly and stir the mixture vigorously to prevent it from burning.

When the fat begins to melt, the mixture is done. Remove the mixture from the stove and pour it into the cake pan; let cool until it is set.

Cut the Haupia into 2" diamond shaped cubes and dust with cornstarch and deep fry for 2 minutes.

nutrition data

Nutritional data has not been calculated yet.