Lobster Curry with Haupia

recipe by Steve Chiang
Golden Dragon Restaurant

8 oz lobster tails & chunks
2 oz potatos, cubed
1 oz raisins
1 oz green peas
1 oz carrots
1 oz onion
2 oz coconut milk
2 Tbsp cooking oil
1 oz curry powder
1 oz Half & half cream
dash salt & pepper
2 oz chicken stock

Thickening - combine together
2 Tbsp cornstarch
2 Tbsp chicken stock

Blanch the green peas and carrots in boiling water. Drain well and set
aside. Deep fry the potato cubes for 2 minutes until cooked; place on the
side. Heat wok and add 2 Tbsp cooking oil and when hot reduce heat
slightly. Stir-fry the onion & lobster tail for 2 minutes until cooked
thoroughly. Add curry powder, coconut milk, half & half cream, and chicken
stock; stir-fry for 1 minute longer. Stir in thickening sauce and add the
vegetables and raisins; bring to boil. Transfer to a serving dish with
deep fried Haupia on the side for garnish.


Haupia

1-1/2 cup coconut milk
3/4 cup water
1/3 cup sugar
5 Tbsp cornstarch
1 9"x 8"x 2" pan

Dusting-
2 Tbsp cornstarch
Cooking oil

Heat coconut milk in double boiler. Combine and stir the above ingredients
until smooth. Cook and stir the mixture over low heat until it thickens
completely. Increase the heat slightly and stir the mixture vigorously to
prevent it from burning. When the fat begins to melt, the mixture is done.
Remove the mixture from the stove and pour it into the cake pan; let cool
until it is set. Cut the Haupia into 2" diamond shaped cubes and dust with
cornstarch and deep fry for 2 minutes.

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