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Lobster Curry with Fried Haupia

Demonstrated by: Queen Jessica Ying Ying Lee.
2002 Narcissus Festival Recipes on November 1, 2002.



Lobster Curry with Fried Haupia

  • Salad oil for frying
  • 1 small potato, cubed
  • 1 onion, thinly sliced
  • 1/2 lb lobster tail meat, cut into chunks
  • 1/3 cup coconut cream
  • 2 tablespoons curry powder
  • 2 tablespoons instant chicken bouillon granules
  • Dash of salt and pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/4 cup green peas
  • 1/4 cup diced carrots, cooked
  • 1 tablespoon raisins
  • 1 lb prepared haupia (coconut pudding)
  • Cornstarch


In a wok, heat 2 tablespoons oil. Fry potato for 2 minutes or until cooked; remove and set aside. Add onion and lobster; stir-fry for about 2 minutes. Add the coconut cream, curry, chicken bouillon, salt, and pepper. Cook for 1 more minute. Combine cornstarch and water; stir into lobster mixture. Add potato, peas, carrots, and raisins; cook another 2 minutes. Place on a serving platter. In a wok, heat oil. Cut haupia into 2-inch diamond shapes and dust with cornstarch. Fry for 2 minutes; drain. Serve with the curry. Makes 4 servings.


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