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.
Steps
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.
Ingredients
lobster, peanut oil, ginger, spring onions, salt, pepper, sugar, rice wine, light soy sauce, chicken stock, egg white, cornflour