Steamed lobster, stir fried with black bean and chilli sauce
Ingredients
- 1kg/2¼lb live lobster chopped into 8 pieces
- 2 tbsp ginger, peeled and chopped roughly
- 3 cloves garlic, peeled and crushed
- 2tsp salted black beans
- ½ Spanish onion, peeled and sliced into wedges (approx. 1cm/½in wide)
- 4 Chinese shallot stems, trim off roots, washed, cut into approx. 5cm/2in lengths
- ½ red pepper, deseeded and cut into approx. 2cm/¾in squares
- 4 large red chillies, cut into half lengthways and deseeded
- 1 tbsp peanut oil
- 2 tbsp Shaoxing wine
- ½ tsp white sugar
- 22ml/1½tbsp light soy sauce
- 1/8tsp sesame oil
- ¼tsp Chinese black vinegar
- 1 tsp oyster sauce
- 7.5ml/1½ tsp chicken stock
- small bunch of coriander, leaf only, washed
- Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Method
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In a boiling Chinese steamer, place in the lobster pieces then steam for approximately 5 minutes and then remove immediately.
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In a wok, heat peanut oil up to smoking point. Toss in ginger, garlic, onions, blackbeans and stir-fry vigorously for 2 minutes.
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Add shallots, red pepper and chillies then stir-fry vigorously for a further 3 minutes.
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Quickly add xaoxing wine (sherry), stir-fry for 1 minute, add sugar, soy, and oyster sauce and chicken stock. Stir-fry for 2 minutes.
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Finally, add sesame oil and black vinegar.
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Quickly toss in cooked lobster and stir-fry everything together for 2 minutes.
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Serve the lobster on large white platter and garnish with coriander.
