Stir-fried Lobster With Ginger And Spring Onions

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 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, 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 (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)

Recipe

• 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).