Singapore Chilli Lobster Tails

Noel knows that when it comes to meat or seafood I can never, ever, walk past a bargain.  Tonight was no different.  Lobster tails reduced by 50% that had to be eaten asap.  Shame really to have an excuse to cook and eat something that we both really enjoy.

The simplest way to cook lobster tails is to fry them in garlic butter, which has an amazing flavour but I just didn't fancy that at all.  In fact, I was really wanting spice and heat.  Instantly the mind wanders... mmmm chilli!

Singapore chilli sauce has hot, sour, sweet and salty flavours that many dishes of Southeast Asia are known for, not to mention the powerful kicks of garlic and ginger.  It's all about the balance of the flavours.  While there are many recipes for Singapore Chilli sauce I found this one to be easy to make with minimal fuss while still having a wonderful array of ingredients.  You could also add lime juice for the extra level of flavour - I didn't with this dish as I wanted the delicate flavours of the lobster to remain a highlight.

Another interesting characteristic about this sauce is that it is quite thick.  I love this!  I love the way that it clings to the food and isn't watery. It envelopes everything in the wok and becomes part of the meal not just a sauce on the side or sitting at the bottom.

With the fact that any left over sauce will keep for about a week in the fridge you can get a second chance to have it again just to make sure you really did enjoy it... LOL!

Needless to say someone aka Noel was very happy with his dinner..........

Singapore Chilli Lobster Tails

(Recipe adapted from Good Chef Bad Chef)

Serves: 2 as a main

Smart Points per Serve: 8

Serves: 4 as an entree

Smart Points per Serve: 4

5 - 6 small lobster tails

1/2 red onion, finely diced

3 garlic cloves, grated

2 small red chillies, thinly sliced, extra for garnish

2 teaspoons grated ginger

1/2 cup tomato ketchup

1 1/2 tablespoon kecap manis

1 1/2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons fish sauce

1 tablespoon rice wine vinegar

1/2 cup roughly chopped coriander leaves, plus extra for garnish

1/2 cup water

1 tablespoon corn flour

2 teaspoons oil

1 spring onion, finely sliced

Rinse and pat dry the lobster tails.  Cut in half length ways.

In a medium bowl or jug mix together the onion, garlic, chilli, ginger, ketchup, kecap manis, soy sauce, hoisin sauce, fish sauce, rice wine vinegar and coriander.  Mix well.  

Combine water and cornflour in a small bowl or jug.  Stir into sauce, mixing well.

Heat oil in a wok over high heat.

Add the lobster tails, and toss until they start to change colour.  Continue to cook, tossing, for 4 - 5 minutes.

Add sauce mixture and stir toss tails through the sauce.  Cook until sauce starts to bubble and thicken.  (If too thick add a little more water and bring back to the boil).

Remove from heat and serve garnished with spring onion, coriander and chilli slices.

(Click here for a printable version of this recipe)

Hainanese Chicken

After a huge day at work, mentally more than physically, I really wanted to cook something with minimal effort but wanted something with maximum flavours.

This easy version of a Singapore specialty, similar to a soup, was magnificent. Tender poached chicken served with vegetables and rice in a fragrant broth was really what I wanted tonight.

Hainanese Chicken

(recipe sourced from WW Cook It Quick)

Serves: 4

ProPoints per serve: 8

2 cups chicken stock

1 whole star anise

1 cinnamon stick

2 tablespoons soy sauce

1 tablespoon shaoxing wine

1 cup boiling water

600 grams lean chicken breast fillets, fat trimmed

1 tablespoon peanut oil

3 green shallots, thinly sliced

1 cup bean sprouts

2 long fresh red chillies, deseeded, thinly sliced

3 baby bok choy, trimmed and separated

2 cups steamed rice

Combine stock, star anise, cinnamon, soy sauce, wine and 1 cup boiling water in a large saucepan.  Bring to the boil.  Reduce heat to low and simmer for 5 minutes.  Add chicken and simmer for 5 minutes. Remove from heat.  Cover and set aside for 10 minutes.  Remove chicken and thinly slice. Reserve stock.

Meanwhile, heat a wok or large frying pan over high heat.  Add half the oil and heat for 30 seconds.  Add shallots, bean sprouts and chilli.  Stir fry for 1 minute.  Transfer to a bowl.  Reheat wok over high heat.  Add remaining oil and heat for 30 seconds.  Add bok choy and stir fry for 2 minutes or until stems are tender and leaves have just wilted.

Divide rice among serving dishes.  Top with bok choy, chicken and bean sprout mixture.  Ladle over some stock.  Serve.

(Click here for a printable version of this recipe)