From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Also, the egg is part of the original recipe, but feel it can be left out.
cups oil, for deep-frying and stir-frying (divided)
Serving Size: 1 (275) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1053 g91 %
Total Fat 117.1 g180 %
Saturated Fat 17 g84 %
Cholesterol 68.8 mg
Sodium 956.7 mg
Dietary Fiber 1.1 g4 %
Sugars 1.8 g7 %
Protein 9.8 g
Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.
Sprinkle 1/2 teaspoon of salt and the flour on lobster. Using a sieve to sift over makes this easier.
Pound salted black beans and mix with one (1) tablespoon water (or mix together the black bean sauce with the water). Mix together the minced garlic with black bean mixture in a bowl. Stir well; set aside.
Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red; drain, remove and set aside.
Heat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove and reserve.
Heat 2 tablespoons of oil in wok. Stir-fry ginger and geen onions until it becomes aromatic, about 30 seconds. Add pork; stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture and stock. Bring to boil.
Remove lid and bring to a boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add green onion pieces. Slowly pour in beaten egg. Stir-fry about 10 seconds. Garnish with additional chopped green onions and serve over rice.