Executive Sous Chef Nguyễn Kim Lan
Experience the epitome of luxury dining with this extraordinary dish, featuring tender baby lobster, complemented by the earthy richness of truffle. Each component is meticulously prepared by Executive Sous Chef Nguyễn Kim Lan from Pan Pacific Hanoi, creating a harmonious blend of tastes that will tantalise your palate.
Ingredients:
- One baby lobster: 300g
- Truffle: 10g
- Truffle oil: 10ml
- Cooking oil
- Vermicelli: 50g
- Stock: 300ml
- Chicken powder: 5g
- White pepper powder: 10g
- Shaoxing wine: 30ml
- Shrimp egg: 3g
Braised Baby Lobster with Vermicelli and Truffle Oil
Preparation:
- Clean the lobster thoroughly, then the shell. Extract and cut the meat into bite-sized pieces.
- Soak vermicelli in water until softened. Drain and rinse thoroughly.
- Marinate the lobster with Shaoxing wine, white pepper, chicken powder, egg, and cornstarch. Heat oil in a skillet and fry the lobster until cooked through.
- Season with chicken powder, blanch the vermicelli in the broth until cooked. Take out and place on a plate.
- Add the fried lobster to the sauce and soak. Stir in truffle oil.
- Roll the vermicelli and place them on a plate. Top with the marinated shrimp, thinly sliced truffle mushrooms, shrimp eggs and ready to serve.
This dish is available at Ming Restaurant, Level 2, Pan Pacific Hanoi from 11am - 2pm and 5.30pm - 10pm.
Pan Pacific Hanoi is at 1 Thanh Niên Road, Ba Đình District, Hà Nội.
Tel: (024) 3823 8888. VNS
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