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Lobster with spring onion and ginger (薑蔥龍蝦) is a luxurious and very popular Chinese dish. Native lobster is found along the coast of the UK. It is blue in colour and will turn red when cooked. It has strong, sweet taste, and is in season from June to September. Buy live lobster to ensure that the meat is the freshest. I suggest chilling it in the freezer (without freezing it) for one hour just before cooking. It will be comatose, and can then be killed painlessly and humanely.
Ingredients
- About 1.2 kg live lobsters
- 2 tbsp flour
- 2 tbsp cornstarch
- 40g ginger, sliced
- 3 garlic cloves, finely chopped
- 6 spring onions (about 50g), cut into sections, separated into white and green parts
- 2 tbsp groundnut oil
- 1 tsp roasted sesame oil
- 1 tsp cornstarch mixed with 2 tsp water
For the sauce:
- 250ml Chinese supreme stock or white chicken stock
- 1 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 1/4 tsp freshly ground white pepper
- 2 tbsp Shaoxing wine
- 1 tsp sugar
Instructions
- Cut the lobster lengthwise and then into big chunks. Remove the gills. Cut off the claws and crack them with the side of a cleaver.
- Mix the flour and cornstarch. Dust the lobster with the mixture. Deep-fry them in 2-3 batches at 180°C. Drain on a rack.
- Mix all the sauce ingredients in a bowl.
- Heat a wok or a deep frying pan over high heat and add 2 tbsp of groundnut oil. Add garlic, ginger and the white sections of the spring onion. Fry until fragrant. Add the lobster and stir fry for 30 seconds. Mix in the sauce. Cover and cook for 3 mins. Then remove the cover, and add the green sections of the spring onion, sesame oil and the cornstarch mixture. Cook until the sauce thickens. Season with salt and white pepper. Serve with egg noodles if preferred.
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