Gung Pin Loong Har Ginger Langoustine Recipe
Ingredients
| Lobster meat | 1/2 Kilogram, diced | |
| Button mushrooms | 1 Cup (16 tbs), sliced | |
| Head of lettuce | 1 Large, shredded | |
| Onions spring | 8 , chopped | |
| Cornflour | 2 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) |
Directions
Make a paste of cornflour with water and 1 teaspoon salt.
Make a batter and keep aside.
Clean, wash and dry Langoustine meat.
Place in a bowl and pour the cornflour batter.
Mix and coat each piece with this batter.
Heat half the oil in a large pan.
Fry lettuce and mushrooms for 3 minutes.
Stir well.
Drain and keep aside.
Add remaining oil and fry Langoustine pieces for 3-4 minutes.
Stir well.
Add spring onions and ginger and fry for 3 minutes.
Add fried mushrooms and lettuce with remaining salt and pepper.
Stir well.
Serve hot with rice or noodle dish.
Make a batter and keep aside.
Clean, wash and dry Langoustine meat.
Place in a bowl and pour the cornflour batter.
Mix and coat each piece with this batter.
Heat half the oil in a large pan.
Fry lettuce and mushrooms for 3 minutes.
Stir well.
Drain and keep aside.
Add remaining oil and fry Langoustine pieces for 3-4 minutes.
Stir well.
Add spring onions and ginger and fry for 3 minutes.
Add fried mushrooms and lettuce with remaining salt and pepper.
Stir well.
Serve hot with rice or noodle dish.
Chef
