Ease of Preparation: Medium
Yield: 3-4 servings
Ingredients:
- 2 whole fresh lobsters (1 ½ lbs or 675 g each)
- 2 tablespoons (30 ml) all-purpose flour
- 1 tablespoon (15 ml) cornstarch
- Vegetable oil, for deep frying, plus 3 tablespoons (45 ml) of vegetable oil, divided
- 1 inch piece of ginger, peeled and sliced thinly
- 1 long hot green chili, sliced
- 3 tablespoons (45 ml) Shaoxing wine
- 1 tablespoon (15 ml) soy sauce
- 4 scallions, finely chopped
Method:
Prepare lobsters by removing tails, legs, knuckles, and claws. Empty head shell and rinse thoroughly under cold water, discarding body and gills.
Cut tails in half, and crack open knuckles and claws.
In a mixing bowl, combine flour and cornstarch.
Add lobster pieces, and toss until all shells and exposed meat have been coated. Set aside.
Heat vegetable oil for deep frying in a wok to 350 F (180 C).
Carefully add dredged lobster pieces and cook for 6-7 minutes, or until firm and golden brown.
Remove lobster from hot oil with a slotted spoon and place on a paper towel to drain excess liquid.
Heat 3 tablespoons (45 ml) vegetable oil in a second wok over medium-high heat.
Add ginger and chili peppers and cook for 2-3 minutes.
Add the Shaoxing wine, soy sauce, and half the scallions to the wok, toss, and cook for 2 minutes.
Arrange fried lobster pieces on a platter and drizzle with the ginger and scallion sauce.
Garnish with remaining scallions.
Serve.
