Name: Cantonese lobster with black beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 uncooked lobster tails in shell (680g); 2 tablespoon plain flour peanut oil, for deep-frying; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 1 brown onion (150g), sliced thinly; 2 fresh small red thai chillies, chopped finely; 200 gram pork mince; 1 cup (250ml) chicken stock; 1/4 cup (60ml) sweet sherry; 2 tablespoon light soy sauce; 1 tablespoon black bean sauce; 1 tablespoon cornflour; 1 tablespoon water; 150 gram snow peas, trimmed; 1/4 cup firmly packed fresh coriander leaves; 1/4 cup firmly packed fresh mint leaves

Ingredients

4 uncooked lobster tails in shell (680g)

2 tablespoon plain flour peanut oil, for deep-frying

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

1 brown onion (150g), sliced thinly

2 fresh small red thai chillies, chopped finely

200 gram pork mince

1 cup (250ml) chicken stock

1/4 cup (60ml) sweet sherry

2 tablespoon light soy sauce

1 tablespoon black bean sauce

1 tablespoon cornflour

1 tablespoon water

150 gram snow peas, trimmed

1/4 cup firmly packed fresh coriander leaves

1/4 cup firmly packed fresh mint leaves

Method

1.Using kitchen scissors, cut soft shell from under lobster tails to expose meat. Cut lobster tails in half lengthways; cut each piece in half crossways. You will have 16 pieces.

2.Place plain flour in medium bowl; add lobster, toss to coat in flour.

3.Heat oil in wok; deep-fry lobster, in batches, until cooked through. Drain.

4.Reheat a tablespoon of the oil used for deep-frying lobster in wok. Stir-fry garlic, ginger, onion and chilli until onion softens. Add pork; stir-fry until just browned. Add stock, sherry, sauces and blended cornflour and the water; bring to a boil, stirring, until mixture boils and thickens.

5.Return lobster to wok; stir-fry 1 minute. Remove from heat; stir in peas and herbs.

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Ingredients

Method

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