Stir Fried Szechuan Lobster With Chili Sauce Recipes

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STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS



Stir-Fried Lobster With Ginger and Spring Onions image

From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.

Provided by ImPat

Categories     Lobster

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

1 lobster (raw, crayfish)
peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores)
20 g ginger (cut into thick slices)
15 g spring onions (scallions cut into 5cm slices, white portion only)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 teaspoons rice wine
1/2 teaspoon light soy sauce
1 cup chicken stock
1 tablespoon egg white (lightly beaten)
1 pinch salt
1 pinch pepper
1 teaspoon cornflour (cornstarch mixed in a little cold water or stock)
1 tablespoon cornflour (cornstarch mixed with a little water for thickening at the end)

Steps:

  • Mix the marinade ingreditents together.
  • Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
  • Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
  • Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
  • Drain and reserve the oil from the wok, and wipe the wok clean.
  • Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
  • Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
  • Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
  • Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
  • Serve immediately (would suggest over rice).

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