| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Hoisin sauce |
| 2 |
tb |
Chili sauce |
| 2 |
ts |
Shao-hsing (rice wine) |
| 1 |
ts |
Thin soy sauce |
| 1 |
ts |
Fish sauce |
| 1 |
ts |
Chili paste with garlic |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
MSG (optional) |
| 1/2 |
ts |
Sesame oil |
| 1/2 |
ts |
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 |
tb |
Finely minced fresh ginger |
| 1/2 |
c |
Minced scallions (about 4 thick scallions, white and green parts) |
| 3 |
tb |
Finely minced garlic |
| 3 |
|
Dried red chilies |
INSTRUCTIONS
Prepare the sauce: mix together the hoisin sauce, chili sauce, shao- hsing,
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" <jfreeman@netusa1.net>
Date: Thu, 2 Jan 1997 09:11:59 -0500
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