Stir-Fried Lobster With Ginger And Spring Onions Recipe

Name: Stir-Fried Lobster With Ginger And Spring Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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)

Servings: persons

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
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)

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).

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Stir-Fried Lobster With Ginger And Spring Onions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Lobster With Ginger And Spring Onions

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