I want cook at home O Mei Restaurant in Richmond Hill's "Deep fry body and head with spiced peppered salt and minced chili garlic". But I don't want deep fry for health. I can pan fry with sun flower oil.

enter image description here

But I use frozen lobster meat. How flavor spiced peppered salt and minced chili garlic INTO lobster meat? In Chinese, how I stuff 椒鹽 into 龍蝦? I want taste spiced peppered salt and minced chili garlic! Not enough just sprinkle spiced peppered salt and minced chili garlic in wok with lobster!!!

enter image description here

  • 8
    Let me see if I understood you right: You want to make a battered, deep-fried dish without deep-frying, using different ingredients and expect a comparable outcome? To me, this is akin to trying to replicate an oil painting with felt pens. The results may be good, but certainly not like the original. – Stephie May 30 at 10:27
  • 8
    And as a mod: Please stop the excessive use of links and pictures, make your question clearer and on point and less cluttered. – Stephie May 30 at 10:29
  • @Stephie "battered, deep-fried dish without deep-frying". Well...I can pan fry. Just want try this at home. "different ingredients" ...no? we both use lobsters? mine just frozen. and sorry! picture is thousand words. easier to see what i try do? – Nai May 31 at 4:08
  • 2
    Pamela, you may have noticed that your post wasn’t too well received so far. I was trying to help. The upvotes on my comments indicate that I am apparently not the only user who sees it that way. There’s a fine line between helpful and cluttered, one picture or three of basically the same thing, helpful or distracting. I still struggle to understand what exactly your question is. – Stephie May 31 at 17:08
  • @stephie thanks much for trying to help! i know. – Nai Jun 5 at 22:13

The flavour profile of "pepper salt" (椒鹽) is generally a combination of Chinese five-spice (五香粉), garlic, and chilli. Restaurants first deep-fry the protein (lobster, squid, fish, etc.) then combine it with everything else in a wok.

However, your problem seems to be that there isn't enough flavour in your version, which really doesn't have much to do with whether it's deep-fried or not. You could try:

  • Simply adding more seasoned salt/garlic/chilli to taste
  • Marinating your lobster in a combination of Chinese cooking wine, salt, and sugar for ~30 minutes
  • Frying your minced garlic and chilli with five-spice powder for longer, blooming the spices and flavouring the oil
  • Before pan-frying, coat your lobster in seasoned cornstarch for flavour and to help it crisp up
| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.