Sichuan Stir-Fried Lobster Recipe

Ingredients :

2 cloves

2cm

1/2

2 stalks

1 tablespoon

Sauce -

1 1/2 tablespoons

1 tablespoon

1 teaspoon

1/4 teaspoon

1 tablespoon

1/2 tablespoon

3/4 cup

1 tablespoon

Lobster (about 800 g)

Dried red chilies, cut into 3cm pieces

Red chilies, sliced

Garlic, minced

Young ginger, thinly sliced

Green pepper (capsicum), seeded and cut into pieces

Spring onions, cut into 2 1/2 cm lengths.

Chinese cooking wine

Cooking oil for deep-frying

Light soy sauce

Oyster sauce

Sesame oil

Sugar or to taste

Pepper

Salt

Black vinegar

Thick soy sauce

Chicken stock or water

Cornflour

Method :

Split the lobster halfway along the back all the way to the tailend, cutting through both the shell and flesh.
Remove and discard the pouch of grit from the head.
Remove any eggs along with the creamy, green substance.
Put each half of the lobster on a chopping board and chop each into 3-4 pieces before removing the gill from the head.
Separate all the pieces and pat them dry with paper towels.
Sprinkle a little cornflour and deep-fry the pieces in the hot oil until cooked.
Heat 3 tablespoons oil in a heated wok until hot.

Add the dried chilies and stir-fry for a few seconds.
Remove the dried chilies leaving behind the oil in the wok.
Heat the oil again and lightly brown the garlic and ginger.
Put in the pre-fried lobster and toss pieces around until thoroughly heated through.
Add in the cooking wine and continue stirring.
Add in the sauce ingredients and cover and cook for about 1 1/2 minutes.
Add the green pepper and spring onion and stir-fry for another minute.
When the sauce thickens, toss mixture briefly then dish out and serve immediately.