So I had this dish at P.F. Chang’s in Fort Lauderdale once and loved it. Ever since I’ve been trying to recreate it. There are some copycat websites, but non seemed to have the recipe for this one.
This is my version. It has no lobster, but don’t let me stop you from adding a tail or two.
My recipe has ribeye instead of filet mignon. But it’s a part of the dish that can be changed to your liking. I can imagine Venison or even Kangeroo making a great substitution.
Surf and Turf Ingredients
Prepare all these ingredients separately and put aside, together in a bowl.
10 King Prawns, cooked
1 Filet Steak, cubed into 2cm pieces, quickly seared on all sides
5 asparagus spears, cut into 1inch length and steamed for 3 minutes, then refreshed in icecold water
5 Shitake mushrooms, sliced thickly and fried quickly
2 medium potatoes, diced and fried until golden
The butter glaze
Mix together
1 tbs oyster sauce
2 tsp light soy sauce
1 tbs shao shing rice wine
2 tbs water
2 tsp honey
1 the butter
1 tsp cornstarch
1 star anise
3 slices ginger
1 sliced garlic clove
Bring this sauce to a simmer. Then leave to cool and remove the whole spicings.
Now the preparation or mise en place is complete.
When ready to serve the dish, heat a wok as hot as it gets and throw all the surf and turf into it.
Quickly stirfry to heat everything through, add the sauce, let it bubble and coat/glaze everything. Serve right away garnished with chopped spring onion and coriander.
Bon Apetit.
PS, if you know another good version, please let me know :)
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