Stir-fried szechuan lobster with chili sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Hoisin sauce |
| 1 | tablespoon | Chinese chili sauce |
| 1 | teaspoon | Shao Hsing or dry sherry |
| ½ | teaspoon | Thin soy sauce |
| ½ | teaspoon | Fish sauce (available in |
| Asian markets) | ||
| ½ | teaspoon | Chinese chili paste with |
| Garlic | ||
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | MSG (optional) |
| ¼ | teaspoon | Toasted sesame oil |
| ¼ | teaspoon | Hot chili oil |
| ¼ | Teaspoon, plus 2 tablespoons | |
| Peanut oil | ||
| 1¼ | pounds | Live lobster, cut into 8 |
| Serving pieces (or have | ||
| Your | ||
| Fishmonger prepare lobster) | ||
| Salt | ||
| 1 | tablespoon | Finely-minced fresh ginger |
| ¼ | cup | Minced scallions, white and |
| Green parts | ||
| 1½ | tablespoon | Minced garlic |
| 1 | To 2 dried red chilies | |
Directions
Prepare sauce: In a small bowl combine hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sugar, MSG, sesame oil, hot chili oil, and ¼ teaspoon peanut oil. Set aside.
Heat a large wok over very high heat. When very hot add remaining 2 tablespoons peanut oil and heat for 1 minute or until smoking.
Sprinkle lobster pieces with salt and add to wok. Stir-fry, turning pieces constantly with a spatula, until shells are bright red and lobster is nearly cooked, 3 to 4 minutes. Remove lobster pieces with a slotted spoon and drain on paper towels.
In oil remaining in wok, stir-fry ginger, scallions, garlic and chilies for 1 minute until aromatic. Return lobster pieces to wok and toss to coat well. Add reserved sauce and toss to blend well. Turn out onto a platter and serve immediately.
Yield: 2 servings
TASTE SHOW #TS4783