As a frequent traveller to Kota Kinabalu for work, I often take the opportunity to bring back some frozen seafood from the Land Beneath the Wind. My usual loot are the different types of garoupa, but sometimes I try to get something different, and that’s how I ended up with some lobster tail meat.
Lobster tail can be described as something in between a crab and a prawn, both in terms of texture and taste, it’s something that I really like.
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Gallery
Lobster tail with tofu. — Photos: TEOH KAR YEONG
infographic
Stir-fry the lobster tail.
All the ingredients you need.
Add the cornstarch to thicken the gravy.
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