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Cantonese-style Ginger Scallion Lobster
Cooking time: 15 minutes
Ingredients (serves 4):
2 lobsters (500-700g)
2 tbsp all purpose flour
1 tbsp cornstarch
6 slices ginger
3 scallions, cut into 5 cm pieces
2 tbsp shaoxing wine
1 tbsp soy sauce
1/4 tsp sesame oil
pinch of sugar
fresh ground white pepper to taste
Prepare the lobster by cutting it up and remove any unwanted materials Rinse and dry the lobster.
Mix the flour and cornstarch in a shallow bowl, and lightly dredge the exposed lobster meat to seal in the juices.
Flash fry a couple lobster pieces at a time for about 10 seconds and drain. The shells should turn bright red almost instantly.
Start with a clean wok over high heat. Add 2 tbsp oil and ginger to the wok. Let the ginger fry for about 30 seconds, until fragrant.
Add the white portions of the scallions and the lobster. Stir fry for 20 seconds at high heat.
Pour the wine around the wok and immediately cover it. Let it cook for about 2 minutes.
Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Stir fry for another minute.