Ingredients
- 1 raw crayfish (lobster raw)
- Peanut oil (3 cups for frying- obviously all won't be used and will upset nutritional panel scores)
- 20 grams gingerroot (cut into thick slices)
- 15 grams spring onions (scallions cut into 5cm slices, white portion only)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon granulated sugar
- 2 teaspoons rice wine
- 1/2 teaspoon light soy sauce
- 1 cup chicken stock
- MARINADE
- 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)
How to Make
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Step 1: Mix the marinade ingreditents together.
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Step 2: Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
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Step 3: Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
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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.
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Step 5: Drain and reserve the oil from the wok, and wipe the wok clean.
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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.
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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.
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Step 8: Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
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Step 9: Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
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Step 10: Serve immediately (would suggest over rice).
We hope you enjoy this recipe!
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