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Cantonese Lobster

Ingredients:
  • 1 x 1.2kg/2 1/2lb Cooked Lobster
  • 3 Shallots, chopped
  • 2.5cm/1 inch Piece of Fresh Root
  • Ginger, finely chopped
  • 3 tbsp Oil
  • 1 Garlic Clove
  • 100g/4oz Minced Lean Pork
  • 1 tbsp Cornflour
  • 150ml/5fl.oz. Water
  • 2 tbsp Soy Sauce
  • 2 Eggs
  • 2 tbsp Sherry
  • 1/2 teasp Salt
  • Black Pepper
  • Pinch of sugar
Preparation:

1. Cut the cooked lobster in half lengthways, remove the stomach sac and intestinal vein then run a grapefruit knife around the inside of the shell to remove the flesh. Cut into 5cm/2 inch pieces.

2. Heat the oil in a large frying pan or wok. Add the shallots, ginger, garlic and minced pork and stir-fry for 1 minute. Add the pieces of lobster and stir-fry for a further 2 minutes.

3. In a bowl, blend the cornflour together with the water and soy sauce then beat in the eggs and sherry . Add the salt, pepper and sugar then pour the mixture into the pan and bring to the boil stirring gently. Reduce the heat, cover and cook for 2 minutes or until sauce thickens. Serve immediately with plain boiled rice.


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