Cantonese Lobster Recipe
Ingredients
| Lobsters | 1 | |
| Oil | 8 Tablespoon | |
| Raw Pork- 1/4 pound, ground | ||
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Sherry | 2 Tablespoon | |
| Ginger root | 2 Teaspoon, minced | |
| Scallions | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Eggs | 2 , beaten | |
| Water | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Split the lobsters and clean, wash.
2) Cut up in the shell in 1 1/2 inch pieces.
3) Chop the claws into 3 pieces.
MAKING
4) In a deep skillet heat the oil and sauté the pork for 5 minutes, stirring frequently to prevent lump from forming.
5) Add the lobster pieces in the shell and cool for 7 minutes stirring frequently.
6) In a bowl, mix together the cornstrach, soy sauce, salt, sherry, ginger, scallions, garlic, eggs and water.
7) Add the cornstarch mixture to the lobsters, stirring steadily for 4 minutes.
SERVING
8) Serve the Cantonese Lobster hot with steamed rice.
1) Split the lobsters and clean, wash.
2) Cut up in the shell in 1 1/2 inch pieces.
3) Chop the claws into 3 pieces.
MAKING
4) In a deep skillet heat the oil and sauté the pork for 5 minutes, stirring frequently to prevent lump from forming.
5) Add the lobster pieces in the shell and cool for 7 minutes stirring frequently.
6) In a bowl, mix together the cornstrach, soy sauce, salt, sherry, ginger, scallions, garlic, eggs and water.
7) Add the cornstarch mixture to the lobsters, stirring steadily for 4 minutes.
SERVING
8) Serve the Cantonese Lobster hot with steamed rice.
Chef
