Chef Erika Barrios at The Royal Haciendas contributed this month’s Royal Recipe, a showstopper from Kinoko, the new Asian restaurant at The Royal Haciendas. We hope that you enjoy it.
Lobster Kung Pao
75ml water
8g cornflour
120ml white wine
80ml soy sauce
30g sugar
10oz lobster
40g red bell pepper
20g green bell pepper
15g celery
20g spring onions
2g dried red chili (chili de arbol)
2g salted peanuts
Sauce
Caramelize the sugar and add the white wine until it reduces by half, add the soy sauce and thicken with cornflour dissolved in water.
Lobster
Marinate the lobster tail for two hours before cooking in a blend of oil, garlic, and fresh ginger, make sure it is covered completely. Cook in hot water for at least 10 minutes.
Garnish
Cut the bell peppers, onion and celery in diamond shapes and sautée them with garlic and ginger before adding to the sauce.
Cut the lobster into medallions and add the sauce to bring out the flavor. Place the vegetables in a bowl and then the fried lobster shell if you have it. Arrange the medallions in the shell and drizzle with sauce. Sprinkle with the dried chili and peanuts. Garnish with shoots and flowers. Enjoy!
Book your table at Kinoko
Be sure to dine at Kinoko during your next visit for more delicious dishes from Japan, China, Korea and Thailand.
