Priscilla and Ted’s Deep Fried Lobster with Ridge Back Shrimp Fried Rice Recipe

Priscilla and Ted’s Deep Fried Lobster with Ridge Back Shrimp Fried Rice

When the California Ridgeback shrimp season opens, my husband and I can’t get enough of these local shrimp! This recipe combines my two favorite seafoods - shrimp and lobster!

Fried Rice ingredients

1-2 pound Ridge Back Shrimp...no other shrimp compares

(California season is Nov - spring)

*If there is no Ridgeback shrimp use 1-2 pounds of jumbo lump crab. (Costco has a great deal on this)

6 TBLS peanut oil

(Actually I like to use Duck or Goose fat) but its hard to find

1 TBLS Sesame oil

2 garlic cloves (minced)

1 inch slice of Ginger (minced)

1/2 cup scallions (Chopped)

1 tsp red pepper

(or 1/2 tsp chile oil)

1/2 cup onion (chopped)

1/4 cup carrot (chopped)

8 cups cooked rice

(I like to use day old, leftover rice)

3 TBLS soy sauce

1 TBLS sugar

2 tsp White Pepper

1 TBLS chopped cilantro

3 eggs scrambled firm and chopped

Shrimp marinade:

2 egg whites

1 TBLS Shaohsingsing (Chinese rice wine)

1 TBLS Olive Oil

1 tsp sugar

1 tsp corn starch

1/2 tsp salt

Whisk all marinade ingredients until foamy.

Fried Rice recipe

If using Ridgeback shrimp - Peel the shrimp (This should be done asap as digestive enzymes in the head will make the meat mushy).  Add to marinade and set aside in refrigerator for min 30 mins. Drain right before cooking.

In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat. Add the ginger, 1/4 cup of the green onions and red pepper. Cook, stirring continuously so they do not burn.

Add the onions and carrots and continue to stir fry for about a minute. Add the shrimp and garlic. When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly. Add the soy sauce, sugar, white pepper and cilantro. Stir to mix well. Cook for 1 to 2 minutes. Gently fold in the cooked eggs and just heat through. Garnish with remaining 1/4 cup green onions, and serve.

Fried Lobster Ingredients

2 lobsters

Jalepeno - sliced

Peanut Oil (or I prefer duck fat) - enough to deep fry

1/2 cup corn starch

Fried Lobster Recipe

Chop lobster into pieces (claws and tail). Toss lobster pieces in corn starch.

In a large wok or large, cast iron skillet, heat the oil over high heat (375 degrees F).

Add lobster to hot oil. Cook approx 3 mins or until oil is not bubbling as fast or lobster is a light brown color. Remove and drain.

Add jalapeño slices to oil - Fry for 15 seconds and remove for garnish.

Enjoy!