Steamed Lobster Tails Stuffed With Pork Recipe
Well, this Steamed Lobster Tails Stuffed With Pork Chinese recipe is a pure result of my curiosity. The mushrooms, beans, chestnuts and the pork with lobster used in this Steamed Lobster Tails Stuffed With Pork recipe livened me up. Enjoy every bite of this dish!
Ingredients
4 dried black mushrooms
2 tablespoons fermented black beans
4 large lobster tails
1/4 cup water chestnuts
1/2 pound lean pork
2 tablespoons oil
1 teaspoon salt
1 garlic clove
2 teaspoons cornstarch
1/2 cup water
2 tablespoons soy sauce
2 tablespoons oil
Directions
1. Separately soak dried mushrooms and fermented black beans.
2. Remove lobster meat from tails, reserving the shells. Mince lobster, together with water chestnuts and soaked mushrooms. Separately mince or grind pork.
3. Heat oil. Add pork and stir-fry to brown lightly (2 to 3 minutes).
4. Let pork cool; then add to lobster mixture, along with salt, mixing well to blend. Divide mixture in 4 parts, forming each into a ball. Toss each ball hard against a chopping board 10 to 15 times to drive out the air. Then stuff mixture into lobster shells. Arrange, stuffing-side up, on a shallow heatproof dish.
5. Steam until done (about 20 minutes).
6. Meanwhile mince garlic; then mash with soaked black beans. Blend cornstarch, cold water and soy sauce to a paste.
7. Heat remaining oil. Add garlic-black bean mash; stir-fry a few times. Then stir in cornstarch paste to thicken. Pour sauce over lobster tails and serve
2. Remove lobster meat from tails, reserving the shells. Mince lobster, together with water chestnuts and soaked mushrooms. Separately mince or grind pork.
3. Heat oil. Add pork and stir-fry to brown lightly (2 to 3 minutes).
4. Let pork cool; then add to lobster mixture, along with salt, mixing well to blend. Divide mixture in 4 parts, forming each into a ball. Toss each ball hard against a chopping board 10 to 15 times to drive out the air. Then stuff mixture into lobster shells. Arrange, stuffing-side up, on a shallow heatproof dish.
5. Steam until done (about 20 minutes).
6. Meanwhile mince garlic; then mash with soaked black beans. Blend cornstarch, cold water and soy sauce to a paste.
7. Heat remaining oil. Add garlic-black bean mash; stir-fry a few times. Then stir in cornstarch paste to thicken. Pour sauce over lobster tails and serve
