Singapore Lobster And Shrimp
|Canola oil||2 Tablespoon|
|Curry powder||4 Teaspoon|
|Sliced onions||2 Cup (32 tbs)|
|Soy sauce||1 Tablespoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Quick cooking brown rice||1 1⁄4 Cup (20 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Frozen lobster tail||1 Small, thawed and shell removed|
|Large shrimp||1 Pound, peeled and deveined|
|Pineapple chunks with juice||1 Cup (16 tbs)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Ground red pepper||1 Pinch|
|Sliced almonds||2 Teaspoon|
|Mango chutney||2 Tablespoon|
In a 3-quart casserole, combine the oil and curry powder.
Microwave on high for 1 minute.
Stir in the onions and soy sauce.
Cover with a lid and microwave on high for 6 to 9 minutes, stirring twice during this time, until the onions are tender.
While the onions are microwaving, bring the stock to a boil in a 2-quart saucepan over medium heat.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Stir in the parsley.
Slice the lobster tail into eight pieces.
Stir the lobster and shrimp into the onions.
Cover and microwave on high for 3 to 4 minutes, or until the shrimp just begin to turn opaque.
Cover and set aside.
In a small bowl, mix the juice from the pineapple with the cornstarch until smooth.
Microwave on high for 30 seconds.
Stir and microwave on high for 30 seconds to 1 1/2 minutes, or until slightly thickened.
Stir into the seafood.
Add the pineapple, bean sprouts, and red pepper.
Cover and microwave on high for 2 minutes, or until the mixture is heated through.
Serve over the rice.
Sprinkle with the raisins and almonds and accompany with small spoonfuls of the chutney.