Doenjang, a Korean fermented soybean paste, is a very flavour intense paste that can elevate the profile of crustaceans. Slipper lobster or as some South East Asian countries term it as Crayfish, is quite bland on it's own and would often need condiments such as an impactful dipping sauce to bring out it's flavor.
These slipper lobsters are frozen so that also affects the taste alot. Fresh ones are not always readily available so frozen is a good option.
Ingredients:
- Slipper Lobsters (4 or 5 pcs cut in half)
- Doenjang 2 tablespoons worth (adjust according to preference)
- 1 tablespoon of minced garlic
- 5 to 10 grams of julienne ginger (it's a loose measurement)
- coriander (garnish)
- spring onion (garnish)
- 2 tablespoons cooking oil
- 400 ml water
- shaoxing wine (optional)
Procedure:
- in a bowl, mix water and Doenjang together until desolved and set aside.
- heat up the griddle, fry the lobsters open side first, then one each side until the shell is orange in color.
- Remove the lobsters and place in a pan.
- Use a paper towel to wipe the pan clean.
- add the cooking oil in the griddle and heat up, add ginger to fried for a couple of minutes before adding in the mince garlic as garlic will brown quicker than ginger.
- Arrange the lobster on the griddle
- pour the Doenjang mixture all over the lobster to let it boil. Feel free to move the lobster around to coat them with sauce. If there's too much liquid, the griddle will dry out very quickly and you can continue to add the mixture when it does.
- optional: add a dash of shaoxing wine
- turn off the flame and garnish the dish with coriander and spring onions
Difficulty: Medium
Alternatives:
- Salted Fermented Soy Bean Sauce gives it a slightly different flavour.
- Fermented Black Beans is also another great alternative for those who want a stronger taste.
- Lobsters or crabs are great replacements too
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