Nanyang-style Lobster Recipe and Singaporean Style Prawn


Want to get creative with seafood? Non-fish aquatic products (shellfish) – such as lobster and shrimp – are worth considering.

Unlike fish, the preparation of both is not complicated. “Simply split, then clean. No need to fillet or marinate to get rid of the rancid aroma,” said Badrus Ruslan, Sous Chef DoubleTree by Hilton Surabaya.

He explained that in order for the processed seafood to taste excellent, the ingredients used must be fresh. Once purchased, immediately processed. “In addition to not being fishy, the sweet taste of shrimp and lobster can stand out and blend with the spices. The texture is not too tough or even crushed,” said Badrus. If the selection of ingredients is right, the seasoning is just a matter of adjusting.

The Chinese food specialist chef shares two easy-to-follow recipes. Namely, Nanyang-style lobster and Singaporean-style prawn. Both have similar processing methods. “The ingredients are fried, then cooked with spices,” added Badrus.

He considered that cooking seafood – whatever the type – did not take long. For processed Singaporean style prawns, for example, the frying process only takes about three minutes. After that, the process of sauteing it was less than 15 minutes.

Badrus explained, sometimes there are still misunderstandings about shellfish processing. “If the shrimp skin is red, it’s cooked. In fact, we need to wait a little longer for it to ripen inside,” he continued. Moreover, shellfish have a thick shell like lobster. “Size also matters. The bigger it is, the longer it takes to cook,” he said.

In the processing, seafood is cooked with fine spices. The level of fineness of spices affects the taste of food. Seasonings that are mashed in a blender or pulverized will blend better with the seafood. However, if you want a stronger aroma, the spices can be finely chopped.


– If you will use it within 1-2 days after purchase, store seafood in plastic. Then, put it in a container filled with ice in the chiller.

– For long-term storage, clean seafood (from offal and dirt). Place in an airtight container and store in the freezer for up to 2 weeks.

– When buying live seafood, store it in water. Cut it when it will be processed.



Lobster: 300 gram

Red chili: 200 grams

Cayenne pepper: 100 grams

Garlic: 100 grams

Shallots: 100 grams

Ebi: 100 grams

Shrimp: 50 grams

Chicken stock powder: 1 tsp

Sugar: 1 tsp


– Coarsely chop the chilies and onions. Meanwhile, boil the ebi in boiling water. Drain, then chop.

– Puree the chilies, onions, ebi that have been boiled, and shrimp paste. Add sugar and chicken stock powder. Set aside.

– Split the lobster into two parts. Wash with running water until clean.

– Deep fry the lobster for about 6 minutes. Drain.

– Heat the pan, add a little oil. Saute the ground spices until fragrant, then add the lobster.

– Season with chicken stock powder and sugar to taste. Add a little water, then mix well. Turn off the fire.

– Nanyang-style lobster is ready to be served.


– For those who don’t really like the fish taste too strong, the shrimp paste can be reduced or removed from the recipe.



Tiger prawns size 15–16: 300 grams

Garlic: 100 grams

Red chili: 100 grams

Cayenne pepper: 30 grams

Ginger: 30 grams

Bottled tomato sauce: 200 grams

Bottled chili sauce: 200 grams

Rice vinegar: 50 ml

Sugar: 50 grams

Chicken stock powder: 50 grams

Egg: 1 egg

Spring onion: 50 grams


– Clean the shrimp, then cut the back. Set aside.

Meanwhile, finely chop the garlic, chili, and ginger.

Deep fry the prawns for 3 minutes or until the skin is dry. Drain.

– Saute ground spices with a little oil. Once fragrant, add the sauce and bottled chili sauce. Add 3 tbsp of water.

After that, add the fried prawns. Stir well. Add sugar, chicken stock powder, and rice vinegar.

– Add the beaten eggs, mix well until the sauce thickens. Stir well and turn off the heat once the sauce boils.

– Serve shrimp with Singapore-style sauce with a sprinkling of spring onions.


Rice vinegar or rice vinegar is a fermented rice product. Compared to ordinary kitchen vinegar, rice vinegar has a milder sour taste and a slightly sweet taste.

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