Stir-Fried Lobster With Ginger and Spring Onions

"From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4."
 
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Ready In:
25mins
Ingredients:
15
Serves:
2
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ingredients

  • 1 lobster (raw, crayfish)
  • peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores)
  • 20 g ginger (cut into thick slices)
  • 15 g spring onions (scallions cut into 5cm slices, white portion only)
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon sugar
  • 2 teaspoons rice wine
  • 12 teaspoon light soy sauce
  • 1 cup chicken stock
  • Marinade

  • 1 tablespoon egg white (lightly beaten)
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon cornflour (cornstarch mixed in a little cold water or stock)
  • 1 tablespoon cornflour (cornstarch mixed with a little water for thickening at the end)
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directions

  • Mix the marinade ingreditents together.
  • Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
  • Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
  • Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
  • Drain and reserve the oil from the wok, and wipe the wok clean.
  • Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
  • Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
  • Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
  • Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
  • Serve immediately (would suggest over rice).

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Reviews

  1. This recipe is excellent. We needed a recipe to use up some left over lobster meat quickly. This recipe was very simple and fast. I made a couple of adjustments, though. We did not have rice wine on hand, so I used an equal quantity of golden balsamic vinegar. I also used Splenda instead of the sugar.
     
  2. Made this when we had 2 others for dinner & it served 4 very well, but then we also had other things on the table as well! Don't think I've ever fixed lobster at home (It has always been a restaurant thing for me!) but I had no problems at all with this recipe! Will do this again for sure ~ Thanks for sharing it with us1 [Made & reviewed in Newest Zaar tag}
     
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