Recipes

Wok-Grilled Lobster with Pepper and Szechuan-Style Sauce

Oriental Blossom in Hotel Marine Plaza

Mumbai
Maharashtra
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Menu Price
$20.00
Yield
2 servings
Ingredients
1
each
Lobster, whole, fresh, 500 g
As needed
Vegetable oil
2
tbs
Cornstarch
1
tbs
Ginger, minced
1
tbs
Garlic, minced
1
each
Green bell pepper, finely chopped
1
each
Red bell pepper, finely chopped
3
to 4 each
Spring onions, finely chopped
2
tbs
Shaoxing wine
1
tbs
Soy sauce
2
tbs
Red chile sauce or Szechuan sauce
As needed
Salt
As needed
Sugar
1/2
c
Water
1

Remove lobster head and tail; clean and wash tail. Cut meat into chunks.

2

Deep-fry head and tail shell for presentation at 350°F for 2 minutes.

3

In a medium bowl, coat lobster chunks with cornstarch and deep-fry them.

4

Add 2 tablespoons oil to a wok and stir-fry minced ginger and garlic, bell pepper, and spring onions until fragrant.

5

Add lobster chunks, wine, soy sauce, chile sauce, salt and sugar to taste, and 1/2 cup water. Bring to a boil.

6

Add 2 or 3 tablespoons diluted cornstarch/slurry to thicken the sauce. Plate lobster sauce with fried head and tail and serve.

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