Recipe by I'mPat
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.
Top Review by Paris D
This recipe is excellent. We needed a recipe to use up some left over lobster meat quickly. This recipe was very simple and fast. I made a couple of adjustments, though. We did not have rice wine on hand, so I used an equal quantity of golden balsamic vinegar. I also used Splenda instead of the sugar.
- 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
- 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)
Directions See How It's Made
- Mix the marinade ingreditents together.
- Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
- Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
- 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.
- Drain and reserve the oil from the wok, and wipe the wok clean.
- Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
- 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.
- Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
- Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
- Serve immediately (would suggest over rice).