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lobster cantonese
According to the Chinese zodiac, dragons signify power. And shellfish are said to bear a passing resemblence to dragons. So, if you can't get a dragon to grace your plate, here's the next best thing -- a seafood specialty from Hong Kong.
Makes 4 servings
MARINADE
1/2 tsp Salt
1/2 tsp Sugar
1/8 tsp White pepper
1 Tbs Peanut oil
&
1 lb Lobster tail, cut in chunks
- or -
1 lb Faux lobster
3 Tbs Peanut oil
1 Small onion, cut into 1/4-inch squares
1-1/2 tsp Garlic, minced
1-1/2 Tbs Black bean sauce
1/4 lb Ground pork
1 Cups Chicken stock
1/2 tsp Salt
1/2 tsp Sugar
1/8 tsp White pepper
2 Tbs Corn starch
2 Tbs Rice wine
3 Tbs Water
1 Egg, whipped
Cilantro sprigs
1 Green onion, sliced & curled
Mix marinade ingredients together in large bowl. With sharp
knife, slice lobster meat into medallions. Place medallions in marinade
and rest them there for 15 minutes.
Heat 3 Tbs peanut oil in wok over high heat. Sauté onions until
almost transparent; add minced garlic and black bean sauce to wok and heat
until fragrant. Crumble ground pork into wok and brown through.
In a small bowl, combine corn starch and rice wine. In another bowl, combine 3 Tbs
water with egg; beat until well-mixed.
To the meat mixture in hot wok, add the chicken stock, salt, sugar, and pepper.
Add the lobster medallions; cook for 2 minutes. Add the corn starch/rice wine mixture,
and blend into wok sauce. Reduce heat. Add the beaten egg to wok mixture; cook
over low heat for 30 seconds, stirring constantly.
Spoon sauce into center of serving dish. Arrange lobster medallions attractively in
sauce. Garnish with cilantro and green onion curls.
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