Lobster Pie Tee with Spicy Plum Sauce

Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners


Maine Lobster 1 nos
Water8 ltr
Salt ½ cup
Ginger Flower50gm
Peppercorn 1tsp

Dressing for the lobster and salad
Ginger flower 10gm
Fish sauce15gm
Lime juice35gm
Bird eye chili 10gm
Plum sauce 100g
Icing sugar (sieve)30gm
Water 100gm
Vegetable Oil1tbsp

Pie Tee Case
Plain (all-purpose) flour 250gm
Rice flour60gm
Pinch of Salt
Eggs, beaten 2nos
Water 650ml
Cooking oil for deep-frying 1ltr


Fill a large pot with water and stir in the salt, peppercorn and ginger flower.

Bring the water to a boil over high heat. Add the lobster head-first to the pot, cover with a tightfitting lid, and return the water to a full boil.

Reduce the heat and cook at a gentle boil until the lobster is bright red, about 5 minutes from the time it goes into the pot. Put in a salted ice water bath.

To crack and remove the lobster meat, use your hands to twist and separate the tail from the body.
After deshelling the lobster, place the lobster tail and claw on a paper towel.

Cut into small pieces for the salad.

Dressing for the lobster and salad
Heat up a pot, pour in the oil. Sauté the ginger flower and the bird eye chili till fragrant.

Pour in the plum sauce and water. Slowly pour in the icing sugar. Use a whisk and mix well.

Once boiled, remove from heat. Pour in the fish sauce and lime juice. Mix well. Can add more lime juice for the acidity.

Pie Tee Case
Sift plain (all-purpose) flour, rice flour and salt into a bowl. Make a hole in the center and add the beaten eggs. Whisk slowly until well mixed.

Add water gradually and whisk until smooth. Strain the batter.

Heat oil and dip pie tee mold in the hot oil until it is heated through. Then dip the hot mold in batter, lift it up and lower it into the hot oil. Jiggle it up and down. The edge is loosened to form a brim. When the case is hardens, ease it off the mold with a small knife. Refry till golden brown.


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