Chow loong har kau

Chow loong har kau

Stir-fried lobster with red sauce

By
From
The Complete Asian Cookbook
Serves
2-3
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g raw lobster tails
1/2 egg white
2 teaspoons chinese wine or dry sherry
1/2 teaspoon salt
2 teaspoons cornflour
60ml oil

Sauce

Quantity Ingredient
1 small garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
60ml tomato sauce
1 teaspoon chilli sauce
1 tablespoon chinese vinegar
or 2 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons cornflour
70g peas, cooked, (optional)

Method

  1. Chop the lobster tails into sections and remove the shells.
  2. Chop the lobster meat into bite-sized chunks. In a bowl, combine the egg white, wine, salt and cornflour. Add the lobster and leave to marinate for 20 minutes.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the lobster and cook for 2–3 minutes, turning to cook all sides. Remove to a plate.
  4. To make the sauce, pour off all but 1 tablespoon of the oil in the wok. Cook the garlic and ginger over low heat until golden. Add the tomato sauce, chilli sauce, vinegar, sugar and 60 ml water and stir until the sugar has dissolved. Bring to the boil.
  5. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Add to the wok and continue stirring until the sauce thickens. Return the lobster to the wok, add the cooked peas and stir to combine and heat through. Serve immediately with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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