Stir-Fried Lobster With Ginger and Spring Onions

20m
Prep Time
5m
Cook Time
25m
Ready In

Recipe: #15263

October 26, 2014



"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."

Original is 2 servings
  • MARINADE

Nutritional

  • Serving Size: 1 (102.3 g)
  • Calories 244.9
  • Total Fat - 2 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 34 mg
  • Sodium - 501.1 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 7.2 g
  • Sugars - 1.5 g
  • Protein - 11.3 g
  • Calcium - 31 mg
  • Iron - 2.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix the marinade ingreditents together.

Step 2

Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.

Step 3

Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.

Step 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.

Step 5

Drain and reserve the oil from the wok, and wipe the wok clean.

Step 6

Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.

Step 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.

Step 8

Add the chicken stock, cover the wok with a lid and simmer for 1 minute.

Step 9

Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.

Step 10

Serve immediately (would suggest over rice).

Tips


No special items needed.

0 Reviews

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