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Cantonese Lobster Recipe

  • 4servings
  • 35minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B12, H
MineralsCopper, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Live Lobsters- 2nos (1 1/2 pounds each)

  2. Oil- 8 tablespoons

  3. Raw Pork- 1/4 pound, ground

  4. Cornstarch- 2 tablespoons

  5. Soy Sauce- 2 tablespoons

  6. Salt- 1 teaspoon

  7. Sherry- 2 tablespoons

  8. Ginger Root- 2 teaspoons, minced

  9. Scallions- 3nos, chopped

  10. Garlic-1 clove, minced

  11. Eggs- 2nos, beaten

  12. Water- 1/2 cup

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1) Split the lobsters and clean, wash.

  2. Cut up in the shell in 1 1/2 inch pieces.

  3. Chop the claws into 3 pieces.

  4. MAKING 4) In a deep skillet heat the oil and sauté the pork for 5 minutes, stirring frequently to prevent lump from forming.

  5. Add the lobster pieces in the shell and cool for 7 minutes stirring frequently.

  6. In a bowl, mix together the cornstrach, soy sauce, salt, sherry, ginger, scallions, garlic, eggs and water.

  7. Add the cornstarch mixture to the lobsters, stirring steadily for 4 minutes.

  8. SERVING 8) Serve the Cantonese Lobster hot with steamed rice.

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