23 (Mon) November 2020
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
My mother offered to give me some frozen lobsters. Recalling last year’s incident, still painful (see 10.357 Special Tuna Sashimi), I asked, “What, aren’t you saving them for Dad?” She said, “No, he doesn’t want them.” SIGH.
It turned out very nicely. Whereas pre-cooked frozen lobster can get kinda icky on the thaw, deep-frying the meat brought it back to a good place. Further, the leftover oil provided a rich lobster-infused base for the sauce paste. Extra lobster flavor aside, the sauce looked much lighter/yellower in color and tasted much spicier compared to our previous experiences with the product (see for example 10.032 Shrimp and Scallops in Chilli Sauce); with strong hints of lemongrass and galangal, the dish felt somewhat Thai, rather than the classic Singaporean sweetish chili sauce. We all loved it.
(For more details re food, see WHAT)
(For more details re venue, see WHERE IN KOREA)