See jiu chow loong har

See jiu chow loong har

Quick-fried lobster in hot bean sauce

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g raw lobster tails
60ml oil
1 small green or red capsicum, seeded and chopped
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, finely grated
1-2 tablespoons chinese chilli bean sauce
125ml Gai sheung tong
or 125ml water
2 tablespoons chinese wine or dry sherry
1 egg, lightly beaten
2 teaspoons cornflour
a few drops sesame oil, (optional)
spring onion, sliced, to garnish

Method

  1. Chop the lobster tails into sections and remove the shells.
  2. Heat the oil in a wok or large heavy-based frying pan over high heat. Add the lobster and stir-fry for 1 minute or until just cooked. Remove to a plate. Add the capsicum and stir-fry for 1 minute, or until softened slightly, then remove to a plate.
  3. Reduce the heat, add the garlic and ginger to the oil in the wok and stir-fry briefly, then add the chilli bean sauce and stir-fry for a few seconds. Add the salt, stock and wine and bring to the boil. Dribble the egg into the simmering sauce, stirring constantly so that the egg sets into fine shreds.
  4. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Add to the simmering sauce and stir constantly until it thickens. Add the sesame oil, return the lobster and capsicum to the wok and stir to combine and heat through. Garnish with spring onion and serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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