A dish that is traditionally served as a the sixth course of a ten course wedding banquet, so that tells you how good it is! We have made it super simple by suggesting you order a cooked lobster.
Serves 4
INGREDIENTS
- 2 Large Cooked Lobsters
- 2 tablespoons plain flour
- 1 tablespoon cornflour
- 500ml vegetable
- 6 slices of fresh ginger
- 3 spring onions
- 2 tablespoons shaoxing wine
- 1 tablespoon soy sauce
- 1/4 tablespoon sesame oil
- Pinch sugar
- Pinch ground white pepper
N.B. You will need a large, sharp and heavy knife for this.
Cut off the lobster heads, you can discard them or trim and clean them so that they sit upright on the plate for presentation.
Twist off the claws and cut off the smaller legs and set aside.
Cut the lobster in half lengthways and remove the gills, tomalley and the innards and the vein that goes through the tail meat.
Rinse the lobsters under cold water to clean them.
Take each half and cut off the upper section separating it from the tail portion.
Cut each tail half into three pieces giving you six pieces per lobster.
Take the claws and separate the claw from the elbow and split each claw in half. This is a difficult cut because the shell is so hard.
Each lobster should now be in 10 pieces. Rinse them all in cold water, pat dry with paper towel.
Mix the flour and cornflour together in a shallow bowl and lightly coat the exposed lobster meat and set aside.
All this sounds very complicated, but it's not really. Take a look at the original recipe that we have adapted as it shows the process with step by step pictures.
In a large wok, add 2 tablespoons of oil, heat and add the slices of ginger and fry for about 30 seconds until fragrant.
Add the white part of the spring onions and the lobster pieces and stir fry for about 1 minute with the heat as high as possible.
Pour the wine around the perimeter of the wok and immediately cover it with a lid and let it cook for two minutes.
Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper and the green part of the spring onions. Stir fry for another minute, if it's all a bit too dry, you can add a couple of tablespoons of water to loosen it up.
Serve on a warm platter and enjoy!