INGREDIENTS:
One 1-kg Lobster
1 piece Ginger (Shredded)
4 stalks Spring Onion (Shredded)
3 pieces Garlic (Sliced)
3 small Onions (Minced)
1/2 Tbsp Corn Starch

SEASONING:
3/4 glass Chicken Stock
1 tsp Salt
3 tsp Sugar
2 Tbsp Ketchup
1 tsp Chilli Oil
1 tsp Chinese Vinegar
1 Tbsp Chinese Wine ("Hua Tiao")

1. Insert a chopstick from the tail of lobster into the body. (This ensures that the lobster does not curl up when cooked but instead, will lie straight.)
2. Wash the lobster thoroughly. Chop lobster into big pieces. Crack pincers lightly.
3. Mix the pieces of lobster evenly with corn starch in a container.
4. Pour enough cooking oil (corn oil / peanut oil) to parboil the lobster into a wok. Heat the oil until it is hot.
5. Slowly slide the lobster pieces into the hot oil to lightly cook it. Be careful not to overcook the lobster.
6. Remove the lobster pieces from the wok and drain excess oil from it.
7. Scoop the oil out of the wok, leaving only about 3 Tbsp of oil.
8. Heat the wok until the oil is hot. Saute the onion, ginger and garlic until fragrant. Slide in the lobster to stir fry.
9. Mix the seasoning together and gently pour the mixture into the wok.
10. Cover the wok with lid and simmer till gravy nearly dries up.
11. Sprinkle the spring onion over the dish and stir well.
12. Remove and serve.

| HOME | CNY Recipes List | Next Recipe |