A Cantonese wedding dish served with fresh lobster. Several of our customers have sent us pictures of their lobster cooked this way and we had to try this amazing pink and green plateful at home ! Just just as good as it looks, giving a new twist on the lobster flavour without overpowering.
2 fresh lobsters.
1 tbsp Shaoxing wine
A bowl of cornstarch for coating.
Vegetable/sunflower oil for deep frying.
4-5 slices of ginger
2-3 cloves garlic
2-3 fresh red chilli
3-4 spring onion cut into 5 cm strips.
1 tbsp rice wine
2 tbsp soy sauce
1 tbsp oyster sauce
White pepper, sugar and salt.
Kill your lobsters by putting in the freezer until comatose and slice down the centre line with a heavy knife.
Clean lobster in cold water and cut into chunks. Cut the tail into six pieces and the head into two and break the claw legs into segments. Just pierce the claw. Easy chopping guide here:
Mix in 1tsp cornstarch and 1 tbsp rice wine and leave to sit for 5 minutes.
Dip chunks into cornstarch bowl and cover well with cornstarch to trap juice in.
Heat oil in small pan and deep fry the lobster chunks, taking them out when they turn red.
Heat up wok with 2 tbsp oil and fry ginger, garlic, chilli and spring onion whites at a low heat and fry gently until they release aroma.
Add lobster chunks, rice wine, soy and oyster sauce and stir fry at high heat for 1-2 mins. Season with salt/pepper/ sugar to taste.,
Toss in spring onion greens as you take lobster off the heat. Mix well and serve.