Lobster cantonese
Lobster cantonese recipe in the chinese category
Recipe ingredients:
- 2 lb. lobster tails
- 1 clove garlic, minced
- 1 teaspoon fermented black beans, rinsed and drained
- 2 tablespoon oil
- 1/4 lb. ground pork
- 1 1/2 cup hot water
- 1 1/2 tablespoons soy sauce
- 1 teaspoon MSG (optional)
- 2 tablespoons cornstarch
- 3 tablespoons dry sherry
- 1 egg
- 3 tablespoons water
- Cilantro sprigs
- Green onion curls
- Hot cooked rice
Recipe method:
- With sharp knife, pry lobster meat from shell and slice into medallions.
- Mince garlic and black beans together.
- Heat oil in wok or skillet and add garlic mixture.
- Cook and stir a few seconds.
- Add pork and cook about 10 minutes, stirring to break up meat.
- Add hot water, soy sauce and MSG.
- Add lobster medallions and cook 2 minutes.
- Mix cornstarch and sherry and stir into sauce.
- Beat egg with 3 tablespoons water and blend into sauce.
- Cook over low heat 30 seconds, stirring constantly.
- Sauce should be creamy but not heavy.
- Spoon sauce into center of platter. Arrange medallions in sauce in decorative pattern.
- Garnish with cilantro and green onion curls.
- For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster.
Tags: lobster, cantonese, recipe, chinese, recipes, cooking