Cantonese Ginger and Spring Onion Lobster
Fresh lobster stir-fried over fierce heat with ginger, spring onion, and a light soy and Shaoxing wine glaze, a Cantonese seafood house showpiece.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lobster pieces dry. Peel and cut ginger into thin matchsticks. Cut spring onions into 5cm lengths. Mince garlic. Mix soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Mix cornstarch with water.
Sear
Heat 3 tbsp oil in a wok over high heat until smoking. Add lobster shell-side down in a single layer, sear 3–4 minutes without moving until shells turn bright red.
Saute
Flip lobster pieces, add garlic and ginger. Toss over high heat 1 minute until fragrant and edges are golden.
Glaze
Pour in sauce, toss over high heat 2 minutes until lobster is fully coated and flesh turns opaque and firm.
Finish
Stir cornstarch slurry into the wok, cook 30 seconds until sauce becomes glossy and lightly thickens. Add spring onion, toss once.
Plate
Transfer lobster and sauce to a serving bowl or plates over steamed jasmine rice. Serve immediately while hot.
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