Steamed Lobster with Mung Bean Vermicelli (Tôm Hùm Hấp với Miến)
Steamed Lobster with Mung Bean Vermicelli is a beloved dish often found in Chinese restaurants, celebrated for its simplicity and elegance. The great news is that this flavourful dish is surprisingly easy to recreate at home, requiring just a handful of ingredients and minimal preparation time.
Beyond its culinary appeal, this dish carries deep cultural symbolism in Chinese tradition. Lobster, known as “龙虾” (lóngxiā), or “dragon shrimp,” represents prosperity, good fortune, and longevity. Its vibrant red colour is considered auspicious, making it a popular choice for festive occasions. Paired with mung bean vermicelli, which absorbs the rich juices of the lobster, this dish is not only a feast for the palate but also a meaningful addition to any celebratory meal.
Q&As on Steamed Lobster with Mung Bean Vermicelli
1. Should I use frozen or fresh lobsters for this dish?
My personal choice would always be fresh lobsters, as they offer the best flavour and texture. However, frozen lobsters work well too! The key is to focus on getting the marinating right, as it enhances the overall taste of the dish.
2. I’ve noticed that most Chinese restaurants use whole lobsters for this dish. Why is that?
In Chinese culture, serving whole lobsters is a symbolic gesture. It represents completeness and auspiciousness, as the head, body, and tail signify a beginning and an end. While I’ve used lobster tails for convenience in this recipe, you can certainly use whole lobsters if you’d like to honour this tradition.
3. Can I use other types of vermicelli instead of mung bean vermicelli?
Yes, you can use other types of vermicelli, such as rice vermicelli or glass noodles. However, mung bean vermicelli is ideal for this dish because of its ability to absorb the rich juices from the lobster and seasonings without becoming too soft or mushy. If you substitute, be mindful of the texture and cooking time.
4. Should I remove the lobster shells to make it more convenient for serving?
I recommend keeping the shells on to maintain the authenticity of this dish. The shells not only enhance the presentation but also help retain the lobster’s natural juices and flavour during steaming. While it may require a bit more effort when serving, it’s worth it for the traditional experience.
5. Can I prepare this dish in advance?
Yes, you can prepare some parts of this dish in advance. You can soak and season the vermicelli, chop the garlic, ginger, and green onions, and even cut and clean the lobster tails ahead of time. However, it’s best to steam the dish just before serving to ensure the lobster stays fresh and the vermicelli absorbs the juices perfectly.
Recipe for Steamed Lobster with Mung Bean Vermicelli
Equipment
- 1 steamer
Ingredients
- 4 lobster tails
- 2 bunches of dried mung bean vermicelli
- 3 green onions
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped ginger
- 1 tablespoon fried garlic
- For seasoning: Salt, MSG (or chicken bouillon powder), oyster sauce, sesame oil, chicken stock (optional)
Instructions
- Prepare the Ingredients:Finely chop the ginger and garlic. For the green onions, separate the green and white parts. Finely chop the white part, which will be used for marinating the vermicelli, and set aside the green part for garnish at the end. Soak the dried mung bean vermicelli in hot water for about 15 minutes until softened, then drain thoroughly.In a mixing bowl, combine the softened vermicelli with the chopped white part of the green onions, 1 tablespoon of oyster sauce, a pinch of salt, a pinch of MSG, and 1 teaspoon of sesame oil. Mix well to evenly coat the vermicelli. Arrange the seasoned vermicelli on a heat-resistant dish that will be placed in a steamer - choose a dish with a bit of depth to hold the juices later. Cut the lobster tails in half lengthwise, then cut each piece in half again. Place the lobster pieces on top of the vermicelli.In a small bowl, mix the finely minced garlic and ginger. Add ½ teaspoon of salt, ½ tablespoon of sesame oil, and enough oil to lightly coat the mixture. Stir well to combine.Spread the garlic-ginger mixture evenly over the lobster meat.
- Cook:Place the prepared dish in a steamer and steam for 10 minutes, or until the lobster is fully cooked.If desired, pour a small amount of chicken stock over the vermicelli to make the dish slightly soupier.Once done, turn off the heat and sprinkle the remaining green onions and fried garlic over the lobster.Heat a small amount of oil until hot, then drizzle it over the lobster for added aroma and flavour.
- Serve:Serve immediately while hot. Enjoy!