Stir-fried Szechuan Lobster With Chili Sauce Recipe

Stir-fried Szechuan Lobster With Chili Sauce Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Hoisin sauce,
1 tbsp: Chinese chili sauce,
1 tsp: Shao Hsing or dry sherry,
1/2 tsp: Thin soy sauce,
1/2 tsp: Fish sauce, (available in
Asian markets),
1/2 tsp: Chinese chili paste with,
Garlic,
1/4 tsp: Sugar,
1/4 tsp: MSG, optional
1/4 tsp: Toasted sesame oil,
1/4 tsp: Hot chili oil,
1/4: Teaspoon, plus 2 tablespoons
Peanut oil,
1 1/4 lbs: Live lobster, cut into 8
Serving pieces, (or have
Your,
Fishmonger prepare lobster),
Salt,
1 tbsp: Finely-minced fresh ginger,
1/4 cup: Minced scallions, white and
Green parts,
1 1/2 tbsp: Minced garlic,
1: To 2 dried red chilies,

Directions:

Prepare sauce: In a small bowl combine hoisin sauce, chili sauce, Shao
Hsing, soy sauce, fish sauce, chili paste, sugar, MSG, sesame oil, hot
chili oil, and 1/4 teaspoon peanut oil. Set aside.

Heat a large wok over very high heat. When very hot add remaining 2
tablespoons peanut oil and heat for 1 minute or until smoking.
Sprinkle lobster pieces with salt and add to wok. Stir-fry, turning
pieces constantly with a spatula, until shells are bright red and
lobster is nearly cooked, 3 to 4 minutes. Remove lobster pieces with
a slotted spoon and drain on paper towels.

In oil remaining in wok, stir-fry ginger, scallions, garlic and
chilies for 1 minute until aromatic. Return lobster pieces to wok and
toss to coat well. Add reserved sauce and toss to blend well. Turn
out onto a platter and serve immediately.

Yield: 2 servings

TASTE SHOW #TS4783


Source from luhu.jp