Stir-fried lobster with Sichuan pepper and garlic stems
You can use use prawns instead of lobster in this recipe.
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Serves
4
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60 ml
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(¼ cup) vegetable oil
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2
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golden shallots, thinly sliced
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3
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garlic cloves, thinly sliced
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10 gm
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(about 2cm) ginger, finely chopped
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2
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long red chillies, coarsely chopped
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6
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lobster tails, halved, flesh removed from shell
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½ tsp
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Sichuan pepper, crushed, or to taste
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80 ml
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Shaoxing wine
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60 ml
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(¼ cup) each dark soy sauce and light soy sauce
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2 tsp
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black vinegar, or to taste
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Pinch
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of raw caster sugar, or to taste
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1 bunch
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garlic stems, cut into 8cm lengths
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To serve:
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chopped coriander, thinly sliced spring onion and steamed rice
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1
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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.
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This recipe is from the April 2011 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Lisa Featherby