Cantonese-Style Ginger and Lobster Stir-Fry
Cantonese-Style Ginger and Lobster Stir-Fry
Ingredients
For the Lobster
- 1 whole lobster, cleaned and cut into serving pieces
- 3 tablespoons cornstarch
- as needed pink salt, to taste
- as needed black pepper, to taste
- as needed oil, for frying
For the Sauce Slurry
- 1/2 cup chicken stock
- 2 tablespoons granulated sugar
- 1 tablespoon Kampot brown pepper
- 1 tablespoon hoisin sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
For the Aromatics
- 1 piece ginger, large, thinly sliced
- 3 green onions, cut into 2-inch pieces
Instructions
- 1
Lightly freeze the whole lobster for at least 30 minutes to make handling and cutting easier. Once slightly frozen, carefully cut the lobster into serving pieces.
⏱️ 30 min
- 2
In a medium bowl, season the cut lobster pieces generously with pink salt and black pepper. Add 3 tablespoons of cornstarch and toss until all lobster pieces are evenly coated.
⏱️ 5 min
- 3
Heat enough oil for frying in a large wok or deep pot to 350°F. Carefully add the coated lobster pieces and fry for about 5 minutes, or until they are lightly golden brown and cooked through. Remove the fried lobster with a slotted spoon and set aside on a wire rack to drain excess oil.
⏱️ 7 min•🌡️ 350
- 4
While the lobster is frying or draining, prepare the sauce slurry. In a separate bowl, combine the chicken stock, granulated sugar, Kampot brown pepper, hoisin sauce, sesame oil, fish sauce, and 1 tablespoon of cornstarch. Whisk until the mixture is smooth and the cornstarch is fully dissolved.
⏱️ 3 min
- 5
Discard most of the frying oil from the wok, leaving about 1 tablespoon. Heat the wok over medium-high heat. Add the thinly sliced ginger and stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Return the fried lobster pieces to the wok with the fragrant ginger. Pour the prepared sauce slurry over the lobster. Toss quickly and continuously as the sauce begins to thicken, ensuring all lobster pieces are well coated.
⏱️ 2 min
- 7
If the sauce becomes too thick, add a splash of water (1-2 tablespoons) to adjust the consistency to your preference.
⏱️ 1 min
- 8
Add the cut green onions to the wok. Toss everything together for another 30 seconds to combine and slightly warm the green onions.
⏱️ 1 min
- 9
Serve the Cantonese-style ginger and lobster stir-fry immediately with a side of steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese-Style Ginger and Lobster Stir-Fry
For the Lobster
- 1 whole lobster, cleaned and cut into serving pieces
- 3 tablespoons cornstarch
- as needed pink salt, to taste
- as needed black pepper, to taste
- as needed oil, for frying
For the Sauce Slurry
- 1/2 cup chicken stock
- 2 tablespoons granulated sugar
- 1 tablespoon Kampot brown pepper
- 1 tablespoon hoisin sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 tablespoon cornstarch
For the Aromatics
- 1 piece ginger, large, thinly sliced
- 3 green onions, cut into 2-inch pieces
Instructions
- 1
Lightly freeze the whole lobster for at least 30 minutes to make handling and cutting easier. Once slightly frozen, carefully cut the lobster into serving pieces.
⏱️ 30 min - 2
In a medium bowl, season the cut lobster pieces generously with pink salt and black pepper. Add 3 tablespoons of cornstarch and toss until all lobster pieces are evenly coated.
⏱️ 5 min - 3
Heat enough oil for frying in a large wok or deep pot to 350°F. Carefully add the coated lobster pieces and fry for about 5 minutes, or until they are lightly golden brown and cooked through. Remove the fried lobster with a slotted spoon and set aside on a wire rack to drain excess oil.
⏱️ 7 min•🌡️ 350 - 4
While the lobster is frying or draining, prepare the sauce slurry. In a separate bowl, combine the chicken stock, granulated sugar, Kampot brown pepper, hoisin sauce, sesame oil, fish sauce, and 1 tablespoon of cornstarch. Whisk until the mixture is smooth and the cornstarch is fully dissolved.
⏱️ 3 min - 5
Discard most of the frying oil from the wok, leaving about 1 tablespoon. Heat the wok over medium-high heat. Add the thinly sliced ginger and stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Return the fried lobster pieces to the wok with the fragrant ginger. Pour the prepared sauce slurry over the lobster. Toss quickly and continuously as the sauce begins to thicken, ensuring all lobster pieces are well coated.
⏱️ 2 min - 7
If the sauce becomes too thick, add a splash of water (1-2 tablespoons) to adjust the consistency to your preference.
⏱️ 1 min - 8
Add the cut green onions to the wok. Toss everything together for another 30 seconds to combine and slightly warm the green onions.
⏱️ 1 min - 9
Serve the Cantonese-style ginger and lobster stir-fry immediately with a side of steamed rice.
⏱️ 1 min