| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Cooking liv, New text im | 1 | Servings | |
INGREDIENTS
| 2 | T | Hoisin sauce |
| 2 | T | Chili sauce |
| 2 | t | Shao-hsing, rice wine |
| 1 | t | Thin soy sauce |
| 1 | t | Fish sauce |
| 1 | t | Chili paste with garlic |
| 1/2 | t | Sugar |
| 1/2 | t | MSG, optional |
| 1/2 | t | Sesame oil |
| 1/2 | t | Hot chili oil |
| 1/4 | c | Plus 1/2 teaspoon peanut oil |
| 2 | Live lobsters, each about 1 | |
| 1/4 pounds each cut | ||
| into | ||
| 8 serving pieces | ||
| Salt to taste | ||
| 2 | T | Finely minced fresh ginger |
| 1/2 | c | Minced scallions, about 4 |
| thick scallions white | ||
| and | ||
| green parts | ||
| 3 | T | Finely minced garlic |
| 3 | Dried red chilies |
INSTRUCTIONS
Prepare the sauce: mix together the hoisin sauce, chili sauce, shaohsing, soy sauce, fish sauce, chili paste with garlic, sugar, MSG (if desired), sesame oil, hot chili oil, and 1/2 teaspoon of the peanut oil. Reserve. Add the remaining 1/4 cup of peanut oil to a large, very hot wok over very high heat and heat until the oil is smoking. Salt the cut lobster pieces lightly and add them to the hot wok. Sear the cut surfaces until the lobster is just about cooked, 3 to 4 minutes. Remove the lobster pieces and place them on a platter (or, place them on paper towels to drain some of the oil.) To the oil remaining in the wok, add the ginger, scallions, garlic, and dried chilies. Stir-fry for 1 minute. Add the lobster pieces, and toss to blend well. Add the reserved sauce, and toss to blend well. Turn the mixture out onto a platter and serve immediately. Posted to MC-Recipe Digest V1 #364 Recipe by: COOKING LIVE SHOW #CL8789 From: "Angele and Jon Freeman" <[email protected]> Date: Thu, 2 Jan 1997 09:11:59 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1098
Calories From Fat: 543
Total Fat: 61.6g
Cholesterol: <1mg
Sodium: 3598.5mg
Potassium: 1948.4mg
Carbohydrates: 116.2g
Fiber: 25g
Sugar: 15g
Protein: 29.2g