Shun Lees Lobster Cantonese Recipes

SHUN LEE'S LOBSTER CANTONESE

Steps:

• Place a large wok over high heat. Add enough oil to come halfway up the side and heat until it shimmers. Working in batches, carefully add lobster pieces (oil will bubble up) and cook until shells are red and meat is opaque, about 1 1/2 minutes. Remove with slotted spoon and set aside. Reheat oil between batches.
• Discard all but 1 tablespoon of oil from wok, and reduce heat to medium. Add garlic and stir-fry about 10 seconds. Increase heat to high, add pork, and stir-fry until no longer pink, about 1 minute. Add sherry and bring to a boil. Add broth, water chestnuts, bamboo shoots, mushrooms, peas, sugar, 1/2 teaspoon salt, and 1/8 teaspoon white pepper. Add lobster and bring to a boil.
• Stir in cornstarch. Drizzle egg around edge of mixture, let set, and stir. Add scallion and sesame oil. Adjust salt and pepper to taste. Serve hot, with rice.

CANTONESE STYLE LOBSTER

Steps:

• Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.
• Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
• Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
• Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!

LOBSTER CANTONESE

Steps:

• Wash lobsters under cold water. Chop into medium-size pieces with cleaver, leaving claws whole.
• Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic. Drain beans and chop with garlic finely.
• Chop scallions into 1/4- to 1/2-inch pieces.
• Heat oil in wok over high flame till smoking.
• Combine pork, scallions, bean and garlic mixture, water chestnuts and salt in wok. Stir-fry until pork loses pinkness.
• Pour beaten eggs into meat mixture. Stir well until egg is cooked.
• Add remaining 2 cups water and cornstarch. Cook until mixture thickens.
• Add lobster and soy sauce. Mix ingredients together well. Simmer covered 25 to 30 minutes over low heat. Uncover; stir-fry over medium heat until lobster is done (the shell should be a bright red). Serve.

SHUN LEE'S SZECHUAN SHRIMP

Steps:

• Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
• In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
• In a third bowl mix cornstarch and water.
• Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
• Have a large bowl ready with a strainer in it.
• Add shrimp to hot oil and cook until pink, no more than 2 minutes.
• Place in large bowl.
• Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
• Add scallion mixture and stir fry for 1 minute.
• Add drained shrimp and stir fry for 30 seconds.
• Add catsup mixture.
• Stir fry for 30 seconds.
• Add cornstarch mixture to pan.
• Cook and stir until slightly thickened.
• Serve with steamed rice.