Ginger Scallion Lobster (蔥薑龍蝦)
Celebrate in style with Ginger Scallion Lobster! Juicy lobster pieces are stir fried in a Cantonese sauce that's INCREDIBLY easy to make.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lb lobster ((we got it fresh from the seafood market))
- 2 tbsp potato starch
- 30 g / 0.07 lb ginger ((thinly sliced))
- 3 cloves garlic ((thinly sliced))
- 4 sprig spring onion
- 1 tbsp chicken bouillon powder
- 1/2 tsp salt ((or to taste))
- 1 tsp sugar ((or to taste))
- 200 mL / 0.8 US cup water ((or chicken stock))
- 4 tbsp potato starch slurry ((2 tbsp potato starch mixed with 2 tbsp water))
- 2 US cup cooking oil ((for frying))
Instructions
- 1
Wash and cut the spring onions into 10cm (3.9") segments, then leave aside for later.
- 2
Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece.Tip: Toss the pieces in a colander with the starch to shake off any excess.
- 3
In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate.
- 4
Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant.Note: You can reuse some of the oil used for frying from earlier.
- 5
Add the semi-cooked lobster in and toss with the aromatics for 1 minute.
- 6
Pour the water in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the starch slurry while stirring until it thickens.
- 7
Serve immediately as is!