Singapore Chili Lobster inspired by Oman's bountiful seas
Published: 07:08 PM,Aug 08,2021 | EDITED : 11:08 PM,Aug 08,2021
Alila_Hinu_Bay_Lobster
The food scene in Salalah continues to evolve. But one thing that Oman's Garden City will always take pride in is the bounty of its seas. As the khareef season continues to flourish, all eyes are in Dhofar for its most awaited monsoon season. Inspired by the bountiful harvest in Oman's water, here is a recipe that's guaranteed your family will enjoy. If you wanna check out how the professionals prepare it, drop by Seasalt Restaurant in Alila Hinu Bay.
Ingredients:
800gm lobster
140ml oil
2pcs egg beaten(optional)
5gm black bean sauce lee kum kee
500ml stock
60gm spring onion chopped
50gm tomato puree
40gm tomato ketchup
10gm corn flour
Chilli paste (Rempah)
15gm long red chillies
90gm shallots
40gm garlic chop
25gm ginger chop
20gm lemongrass
60gm tomato paste
30gm chilli sambal( sub recipe)
10ml soy sauce dark
20ml fish sauce
20gm coriander stalk chopped
10ml vinegar
Garnish
10gm chilli red julienne
10gm coriander sprig
10gm spring onion
Method of Preparation:
Add oil to a wok and stir in the frying paste, cooking out for a couple of minutes.
Stir in the lobster pieces and cook through for 5 minutes, tossing the lobster to coat evenly in the paste
Stir in the sauce and the light fish stock to finish, then cookout until the sauce is slightly reduced.
To serve, place the headshells on top to decorate. Sprinkle over the Thai basil, chilli, spring onion and coriander, and serve immediately.
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About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.
Ingredients:
800gm lobster
140ml oil
2pcs egg beaten(optional)
5gm black bean sauce lee kum kee
500ml stock
60gm spring onion chopped
50gm tomato puree
40gm tomato ketchup
10gm corn flour
Chilli paste (Rempah)
15gm long red chillies
90gm shallots
40gm garlic chop
25gm ginger chop
20gm lemongrass
60gm tomato paste
30gm chilli sambal( sub recipe)
10ml soy sauce dark
20ml fish sauce
20gm coriander stalk chopped
10ml vinegar
Garnish
10gm chilli red julienne
10gm coriander sprig
10gm spring onion
Method of Preparation:
Add oil to a wok and stir in the frying paste, cooking out for a couple of minutes.
Stir in the lobster pieces and cook through for 5 minutes, tossing the lobster to coat evenly in the paste
Stir in the sauce and the light fish stock to finish, then cookout until the sauce is slightly reduced.
To serve, place the headshells on top to decorate. Sprinkle over the Thai basil, chilli, spring onion and coriander, and serve immediately.
--------------------------------------------------------
About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.