Gung Pin Loong Har (Ginger Lobster) Recipe
Ingredients
| Lobster meat | 1⁄2 Kilogram, diced | |
| Button mushrooms | 1 Cup (16 tbs), sliced | |
| Head of lettuce | 1 Large, shredded | |
| Spring onions | 8 , chopped | |
| Corn flour | 2 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Pepper | 1⁄2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 665 Calories from Fat 501
% Daily Value*
Total Fat 57 g87.2%
Saturated Fat 7.4 g37.2%
Trans Fat 0 g
Cholesterol 118.7 mg39.6%
Sodium 1360.7 mg56.7%
Total Carbohydrates 15 g5%
Dietary Fiber 3.6 g14.3%
Sugars 2.5 g
Protein 26 g52.6%
Vitamin A 205.3% Vitamin C 55.9%
Calcium 12.1% Iron 11.7%
*Based on a 2000 Calorie diet
Directions
Make a batter and keep aside.
Clean, wash and dry lobster 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 lobster 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.
VEGETARIAN VERSION:
Use 1/4 kg. soya nuggets.
Wash 6 times, boil and wash again.
Drain well and add instead of lobster meat.
Rest of the recipe should be followed as above.
Chef
