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zakruti.com » Dish recipes » Munchies
Typhoon Shelter Lobster with Fried Pork

Typhoon Shelter Lobster with Fried Pork

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Rating: 4.5; Vote: 2
Steve Chu, chef and co-owner of Ekiben in Baltimore, MD, is in the Munchies Test Kitchen making Typhoon Shelter Lobster, the best lobster dish you ve probably never heard of. This recipe, based on a popular style of crab preparation in the typhoon shelter areas of Hong Kong, features deep fried fresh whole lobster and a unique pepper salt mixture Steve prepares by toasting black and Szechuan peppercorns in salt before blitzing the spices together. The dish features flavors like ginger, cilantro, garlic, and jalapeno, plus stir-fried pork with soy sauce, fish sauce, and Shaoxing wine. The final dish is guaranteed to impress any guest. CKAmina: This a hole really has the nerve to say don t be disrespectful to soy sauce when he chopped a lobster in half without dispatching first! I m perfectly fine with using live products but treat them with respect!
Date: 2021-06-20

Comments and reviews: 4


As someone who cooks live lobster as well, even I was put off by the way he mutilated that animal. I can't believe they even allowed this to be shown. The least he could've done is stab it in the head first. I would've also boiled it for a few seconds to a minute, which also releases the shell from the meat and makes cleaning it easier. If you want to go the extra mile, before stabbing it in the head, you put it in the freezer first for 20 minutes which puts it to sleep. This is all lobster prep 101 (or so I thought. He didn't even take the intestine out, which exploded with shit when he cut into the tail.
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Lol at all the ignorant Americans who have absolutely no idea, no idea at all, about how their food is made/ prepared. That's the most humane way to cook a lobster, you numb it ( put it to sleep, then chop it as swiftly as possible. Is it cruel? If you think so, then avoid eating it completely.
I've got other news for you, guess how other animals are slaughtered? Wanna know how pork is prepped? Americans are so used to getting nicely filet-ed everything they're disconnected from the real world.

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I m always surprised by what Americans call shallots like bruh that s as big as a red onion? My mom would hit me if I brought those giant mfs home and call them shallots.
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Imagine if we started a chicken dish by just cutting the legs off a live chicken. (But it s been resting in cold water) -_-
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