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Cantonese Lobster HT MC Chinese 15mins Serves 4 Hot Seafood Shellfish Pork Alcohol Main Course Dairy Free Chi China Guangdong Asia Asian
Ingredients 1 x 1.2kg/2 1/2lb Cooked Lobster 3 Shallots, chopped 2.5cm/1 inch Piece of Fresh Root Ginger, finely chopped 3 tbsp Oil 1 Garlic Clove 100g/4oz Minced Lean Pork 1 tbsp Cornflour 150ml/5fl.oz. Water 2 tbsp Soy Sauce 2 Eggs 2 tbsp Sherry 1/2 teasp Salt Black Pepper Pinch of sugar
Instructions 1. Cut the cooked lobster in half lengthways, remove the stomach sac and intestinal vein then run a grapefruit knife around the inside of the shell to remove the flesh. Cut into 5cm/2 inch pieces. 2. Heat the oil in a large frying pan or wok. Add the shallots, ginger, garlic and minced pork and stir-fry for 1 minute. Add the pieces of lobster and stir-fry for a further 2 minutes. 3. In a bowl, blend the cornflour together with the water and soy sauce then beat in the eggs and sherry . Add the salt, pepper and sugar then pour the mixture into the pan and bring to the boil stirring gently. Reduce the heat, cover and cook for 2 minutes or until sauce thickens. Serve immediately with plain boiled rice.
More Cantonese Recipes | More Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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