Hong Kong Lobster Stir-fry

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Preparation time
40 min

Cooking time

Serves
2-4

Ingredients
2 x Lobster whole, cleaned, cut in half length ways, with each half cut into 4 pieces
(16 pieces total)
1 bunch green shallots, cleaned and cut into 4cm batons
60g ginger, peeled, thinly sliced
6 x large cloves garlic, thinly sliced
2 tablespoon potato starch
1 tablespoon chicken bouillon powder
1/2 teaspoon salt
1 teaspoon sugar
200 mL water (or chicken stock)
4 tablespoon potato starch slurry (2 tablespoon potato starch mixed with 2 tablespoon water)
2 cup cooking oil (for frying)
200g fresh egg noodles
150g black fungus/wood ear mushrooms

Hong Kong Lobster Stir-fry

Heat 2 cups of frying oil in the wok. Once it reaches 180oC, evenly scatter egg noddle. Fry on one side until golden, then flip. Dry on paper and reserve oil for later.

Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece. Toss the pieces in a colander with the starch to shake off any excess.

In a wok, heat up the oil on high and fry the lobster in batches until golden. Drain the oil and transfer the lobster onto paper towel.

You can reuse some of the oil used for frying from earlier. Add 4 tablespoons of oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant. Add in wood ear mushrooms and fry for 30 seconds.

Add the par-cooked lobster in and toss with the aromatics for 1 minute.

Pour the water in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the starch slurry while stirring until it thickens. Place fried noodles on fried plate and serve immediately.