Prep 10 m
Cook 20m
2 to 4


    600 gms lobster

    8 rice crackers (store bought)

    20 gms XO sauce

    100 gms white asparagus

    100 gms ginger

    100 gms green onion


    Crispy topping:

    5 gms peanuts

    5 gms sugar

    50 gms crispy chili mix (known as Huang Fei Hong, store bought)

    15 gms dried shrimps

    2 gms 13-spices powder (comprises star anise, fennel, Sichuan pepper, orange pel, cinnamon, cumin, ginger, angelica, nutmeg, white pepper, cloves, liquorice, cardamom, galangal, green onion)

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Ingredient Substitution Guide


Making the crispy topping: 

1. Wear gloves and mix all the ingredients together by hand, crushing them using your fingers in the process to release the flavours. Flash fry until crispy and put it on a plate lined with kitchen paper to soak the excess oil. 

Preparing the lobster:

1. Chop and lightly fry the white asparagus, ginger and green onions. 

2. The lobster is steamed, put in an ice bath, and shredded. Then fry the lobster meat until golden on both sides and add the XO sauce. Toss the fried white asparagus, ginger and green onions in the mixture as well.

3. Lastly, plate the lobster and sprinkle the crispy topping generously on top and line the rice crackers around the lobster.

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