60 ml(¼ cup) vegetable oil2golden shallots, thinly sliced3garlic cloves, thinly sliced10 gm(about 2cm) ginger, finely chopped2long red chillies, coarsely chopped6lobster tails, halved, flesh removed from shell½ tspSichuan pepper, crushed, or to taste80 mlShaoxing wine60 ml(¼ cup) each dark soy sauce and light soy sauce2 tspblack vinegar, or to tastePinchof raw caster sugar, or to taste1 bunchgarlic stems, cut into 8cm lengthsTo serve:chopped coriander, thinly sliced spring onion and steamed rice
Heat oil in a wok over high heat, stir-fry shallot, garlic, ginger and chilli until fragrant and just tender (1-2 minutes), add lobster, pepper, Shaoxing wine, soy sauces, vinegar and sugar, season to taste. Add garlic stems, stir-fry until lobster and stems are cooked (2-3 minutes). Scatter with coriander and spring onion and serve with steamed rice.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.