Sunday, August 19 2018


Baked baby lobster with Chinese rice wine

Update: July, 03/2012 - 22:33


with Executive Chef Cheung Wing Keung from Shang Palace Restaurant

Rice wine is a rich-flavored liquid that is made from fermented glutinous rice or millet. For many years, the best and most famous rice wines have come from Shaoxing in the Zheijang Province in China. The wine usually is stored for 10 years or more, and is used for both drinking and cooking. For cooking, the wine should have an alcohol content of 17.5 per cent.

Ingredients: serves 1

  • 76g chicken fat 76g Chinese rice wine 560g baby lobster
  • 3g salt 38g ginger 38g spring onion
  • red onions, chopped garlic and stock to taste
  • 5g seasoning powder


  • Cut the lobster along the centre of its back.
  • Render chicken fat and stir with chopped garlic.
  • Add stock, seasoning powder, salt and ginger, then put the lobster in.
  • Cook the materials above a small flame until just done. Add Chinese wine rice.
  • Put the lobster and sauce on a big and deep plate, then put in the oven for five minutes.
  • Plate the dish as shown in the photo.

The dish is one of many offered on the Chinese-cuisine menu at Shang Palace Restaurant, 1st floor of Norfolk Mansion, 17-19-21 Ly Tu Trong Street, District 1, HCM City, Tel: (08) 3823 2221.

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