Cantonese Lobster Recipe

Cantonese Lobster Recipes

Ingredients :


2 tablespoons

1 cm


1 teaspoon

175 ml

2 tablespoons

2 tablespoons


groundnut (peanut) oil

piece fresh root ginger, peeled and grated

spring onions, coarsely chopped

sea salt

Chinese Chicken Stock

dark soy sauce

rice wine or dry sherry

Method :
  1. Insert the point of a large, heavy knife in the back or the lobster's head, then move the knife towards the tail in a series of cutting movements to split the lobster in half.
  2. Remove and discard head sac and black intestinal thread.
  3. Crack the claws.
  4. In a wok, over a moderate heat, heat oil, add lobster pieces, cover and cook for 4 minutes.
  5. Remove and drain on absorbent kitchen paper.
  6. Pour oil from wok leaving just 1 tablespoonful.
  7. Stir ginger, spring onions, salt, stock, soy sauce and rice wine into the wok and bring to the boil.
  8. Return lobster pieces to wok, cover and simmer for 5 minutes.
  9. Transfer lobster to a warmed serving plate and pour sauce over.

Serves 4

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