Tempura Lobster Bao

Updated at: Thu, 17 Aug 2023 12:04:11 GMT

Step 1

Prepare an ice bath. Bring a large pot of salted water to a boil and blanch lobster for 2 minutes. Then place the lobster in the ice bath for at least 10 min.

Step 2

Remove the meat from the lobster and slice into 1-inch chunks, set the shell aside.

Step 3

Finely chop shallots, garlic, and ginger. In a saucepan over medium heat, sweat shallots, garlic, and ginger in some oil. Add lobster shell and saute for 2 min. Deglaze with shaoxing wine.

Step 4

Combine chicken stock, evaporated milk, and corn starch in a separate bowl. Add to the saucepan and bring to a simmer. Reduce till it coats the back of a spoon.

Step 5

Strain the sauce into another container and add it back to the pan. Turn off heat and add butter, one tbsp at a time. You may need to turn the heat back on to low occasionally.

Step 6

Season with white pepper, lemon juice, lemon zest, and salt. Stir in cilantro and set aside.

Step 7

Heat a pot of oil to 365 F.

Step 8

Make tempura batter by combining flour, paprika, garlic powder, salt, egg, and club soda. Mix until there are no lumps.

Step 9

Lightly coat lobster chunks in flour, then dip in the batter. Immediately drop in the oil and fry until golden brown, about 3 minutes.

Step 10

Assemble baos with lobster, butter sauce, and chives.

Step 11

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

Step 12

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

Step 13

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 14

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.

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