Stir-Fried Lobster With Ginger and Spring Onions

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)

Directions

1. 1

   Mix the marinade ingreditents together.

2. 2

   Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.

3. 3

   Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.

4. 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. 5

   Drain and reserve the oil from the wok, and wipe the wok clean.

6. 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. 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. 8

   Add the chicken stock, cover the wok with a lid and simmer for 1 minute.

9. 9

   Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.

10. 10

    Serve immediately (would suggest over rice).