Description
Ginger Scallion Lobster is a flavor-packed, easy-to-make dish perfect for festive occasions.
Ingredients
Scale
- 2 pounds live lobsters (Use 1 to 1½ pounds each or frozen lobster tails as a substitute.)
- 1 cup cornstarch (Potato starch can be used as an alternative.)
- 2 tablespoons fresh ginger (Always opt for fresh ginger to enhance the dish.)
- 4 stalks scallions (Use both white and green parts.)
- 2 cloves garlic (Feel free to add more for a garlicky kick.)
- ¼ cup Shaoxing wine (If unavailable, use sherry or omit for a non-alcoholic version.)
- ¼ cup low-sodium soy sauce (Adjust regular soy sauce quantity accordingly.)
- 1 tablespoon sesame oil (Optional but recommended for flavor enhancement.)
- 1 tablespoon sugar (Substitute with honey if preferred.)
- 1 teaspoon chicken bouillon (Can be omitted for a vegetarian version.)
- 1 cup neutral oil (Consider avocado, peanut, or canola oil.)
- to taste salt (Absolutely essential for seasoning.)
- 1 teaspoon ground white pepper (Ground black pepper works as an alternative.)
- ½ cup water (Used to make the sauce.)
- 1 tablespoon cornstarch slurry (Combine cornstarch and water to thicken the sauce.)
Instructions
- Start by freezing the lobsters for 30 minutes to 1 hour; this will make processing easier. Carefully dispatch and clean the lobsters, then cut each into 8 pieces. Rinse and pat dry to ensure the best texture.
- In a bowl, mix together water, low-sodium soy sauce, sesame oil, sugar, chicken bouillon, and ground white pepper. Set this flavorful sauce aside. Create a cornstarch slurry by combining cornstarch and a little water.
- Toss the lobster pieces in cornstarch, making sure to coat them evenly. Gently dust off any excess to achieve that perfect crispiness once fried.
- Heat neutral oil to 375°F (190°C) in a deep skillet. Flash fry the lobster pieces in batches for about 20 seconds until they become golden brown. Season immediately with salt and drain on a wire rack.
- In a clean wok, heat some neutral oil over medium-high heat. Stir-fry the ginger for around 30 seconds until fragrant, then add the white parts of the scallions, followed by the garlic, and sauté until aromatic.
- Add the fried lobster pieces into the wok and pour in the Shaoxing wine. Stir-fry together for about 2 minutes, ensuring that each piece is well-coated. Then, add in the prepared sauce and toss everything to combine beautifully.
- Mix in the cornstarch slurry to thicken the sauce, and toss in the green parts of the scallions for that final touch. Serve immediately and enjoy!
Notes
- Ensure to use fresh ingredients for best flavor.
- Adjust seasonings to your taste preference.
- Serve with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Ginger Scallion Lobster, Lobster Recipe, Seafood Dish