Stir-Fried Lobster With Ginger and Spring Onions |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4. Ingredients:
1 lobster (raw, crayfish) |
peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores) |
20 g ginger (cut into thick slices) |
15 g spring onions (scallions cut into 5cm slices, white portion only) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sugar |
2 teaspoons rice wine |
1/2 teaspoon light soy sauce |
1 cup chicken stock |
1 tablespoon egg white (lightly beaten) |
1 pinch salt |
1 pinch pepper |
1 teaspoon cornflour (cornstarch mixed in a little cold water or stock) |
1 tablespoon cornflour (cornstarch mixed with a little water for thickening at the end) |
Directions:
1. Mix the marinade ingreditents together.
2. Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
3. Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
4. Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
5. Drain and reserve the oil from the wok, and wipe the wok clean.
6. Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
7. Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
8. Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
9. Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
10. Serve immediately (would suggest over rice).
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