Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, cantonese style lobster. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cantonese style lobster is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Cantonese style lobster is something that I have loved my entire life.
The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions. All products linked here have been independently selected by our editors. We may earn a commission on purchases.
To begin with this particular recipe, we have to prepare a few components. You can have cantonese style lobster using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cantonese style lobster:
- Get 2 small 1 pound fresh live lobster.
- Make ready 1/3 cup peanut oil divided.
- Make ready 3 clove garlic, crushed
- Take 1 slice fresh ginger root, minced.
- Take 1 cup chicken broth
- Prepare 1 tbsp cooking sherry
- Get 1 tbsp soy sauce
- Prepare 1 tbsp cornstarch
- Get 1 tsp brown sugar
- Make ready 3 green onions chopped.
- Make ready 1 bullion chicken
From Madame Wong's Long-life Chinese Cookbook. Have all your ingredients ready to go. After the lobster is cooked, it goes quick. Try this authentic version of Lobster Cantonese, a famous Cantonese recipe where deep-fried lobster is coated with a savory sauce.
Instructions to make Cantonese style lobster:
- Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic and fry for about 1 minute. Throw in the lobster pieces and fry until they are cooked through about 4 - 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger for couple minutes. Pour in the chicken broth and bring to a boil stirring constantly. In a small bowl mix together the sherry, soy sauce, cornstarch and Brown sugar until well blended. Add the sherry mixture to the pan and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
- Stir in the green onions and turn the heat off. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving.
There are a zillion ways to enjoy lobster, but I have to admit that Cantonese style lobster is a new one for me. Chinese-style lobster over noodles: The traditional Cantonese recipe requires coating the lobster pieces and frying first - my mom is now health-conscious and avoids this step, and the outcome is. Lobster cooked to perfection then wok fried with beans, ginger, garlic, pork and scallions. Our chefs prepare Cantonese Hong Kong "dry-style" lobster the old-fashioned way: Cracked open and precisely chopped lobster quickly wok fried with fresh ginger, green scallions, and garlic takes the. Chinese Style LOBSTER: BOSTON Lobster Tour.
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