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25 g
450 g
15 ml
1
Curry Sauce
15 ml
50 g
1 tablespoon
2 teaspoons
1
2 teaspoons
1 tablespoon
1 teaspoon
1 teaspoon
2 teaspoons
2 tablespoons
1 teaspoon
1 teaspoon
2 teaspoon
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Unsalted butter
Sweet potatoes, peeled and cut into 2.5cm
cubes
Dry sherry
Whole lobster, chopped into 2.5cm cubes
Vegetable oil
Chopped onion
Garlic, minced
Shrimp paste
Dried chilies, seeds removed, crushed
Cumin seeds
Coriander seeds
Dried lemon grass, sliced
Ground galangal
Lemon rind, minced
Fresh coriander, chopped
Salt
Ground turmeric
Sweet paprika
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Method :
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Make the curry sauce by heating the oil
over medium high heat. Add the onion and garlic and cook for 5 minutes
or until soft.
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Add the shrimp paste and stir thoroughly,
pressing the paste to blend it well. Cook for a further 3 or so minutes
and remove from the heat.
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Grind the chili, cumin seeds, coriander
seeds and lemon grass until powdery.
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Place the onion mixture in a blender or
food processor and blend until very smooth. Add the ground spices,
galangal, lemon rind, fresh coriander, salt, turmeric and paprika. Blend
until the mixture becomes a smooth paste. This makes about 50ml curry
sauce.
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Melt the butter over medium heat and add
the sweet potatoes. Cook for 15 minutes, taking care the potato does not
burn.
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Stir in the curry sauce and sake together
until the curry mixture is dissolved. Add the lobster cubes and cook for
2-3 more minutes.
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