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Nick and Sams chef makes Kung Pao Lobster
In a whirlwind culinary tour, the chef of a famed Dallas steakhouse shares his savory American success story in his new book "Raising the Steaks." Chef Samir Dhurandha also shares the recipe for a lobster Kung Pao.
DALLAS - Chef Samir Dhurandhar of the famed Dallas steakhouse Nick and Sam's takes people into his origins in India to Manhattan restaurants and here to North Texas in his new book "Raising the Steaks."
Readers will find out how a chance meeting with cooking legend Julia Childs turned into lifelong opportunities.
Plus, he shares personal recipes and kitchen tips.
You're invited to Chef Dhurandhar's book signing from 6 to 7 p.m. Wednesday at Interabang Books in Dallas.
"Raising the Steaks" will be available at bookstores nationwide, or you can visit the restaurant to get a copy.
Kung Pao Sauce
Ingredients
- Tomato Ketchup 2 cups
- Soy Sauce 1 cup
- Sambal Paste .75 cup
- Rice Vinegar .5 cup
- Sugar .75 cup
- Scallions (white and green, finely chopped) 3 tablespoon
- Ginger (peeled & finely chopped) 3 tablespoon
- Salt & Pepper To taste
Preparation
Mix all ingredients in a mixing bowl.
Check for seasoning and reserve.
Kung Pao Lobster
Ingredients
- Lobster Tail 8oz (cut into 5 pieces)
- Egg Whites 2 each
- Cornstarch 1 cup
- Canola Oil as needed
- Kung Pao Sauce 1.5 cup
- Scallions (white ad green, finely chopped) 3 tablespoon
- Chili Threads as needed
- Peanuts as needed
Assembly
Preheat fryer to 325 degrees with the canola oil.
Whisk egg whites till frothy. Add lobster tail and coat throughout.
Add the lobster to the cornstarch and coat throughout.
Carefully add lobster to the preheated oil. Fry till golden.
Remove on a paper towel to absorb excess oil.
Put into a shallow bowl. Toss with hot kung pao sauce.
Garnish with chopped scallions, chili threads and crushed peanuts.
LINK: www.nick-sams.com