Photograph of the finished Ginger scallion lobster

China · Tôm hùm xào gừng hành lá

Ginger scallion lobster

40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lobster Lobster 4.4 lb
  • Photograph of Ginger Ginger 8.5 oz
  • Photograph of Spring onion Spring onion 11.3 oz
  • Photograph of Tapioca starch Tapioca starch 6.3 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Oyster sauce Oyster sauce ½ cup
  • Photograph of Chicken broth Chicken broth 2 ½ cups
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Chop the lobster into sections along the shell segments, then pat each section completely dry.
  2. 2 Coat the exposed sides of each piece of meat with dry tapioca starch.
  3. 3 Using tapioca starch to seal exposed meat is a way to retain the meat's juices when it comes into contact with hot oil.
  4. 4 Quickly fry the pieces in 190-degree oil for exactly 40 seconds, then remove them.
  5. 5 Sauté the julienned ginger and the white part of the scallions in a pan with little oil for 2 minutes.
  6. 6 Add the shrimp to the pan and stir-fry with the rice wine, oyster sauce, and broth for 3 minutes, then sprinkle with chopped scallions.
Start cooking