Hong Kong-Style Ginger and Scallion Lobster Stir Fry

This dish is frequently served in Chinese restaurants. It is a shell-on Lobster stir-fried with aromatics of scallions and ginger in a light seasoning sauce. It is a lip-smacking finger-licking delicious. 

 

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Hong Kong-Style Ginger and Scallion Lobster Stir Fry
Ingredients
  1. 1 Cup Grapeseed Oil, or another oil with a high smoking point
  2. 1 x 1 to 1 1/2 lb Lobster, Chopped
  3. 2 -3 Tablespoon Tapioca Starch or Cornstarch
  4. 2-inch piece Ginger, sliced into coins
  5. 4 Scallions, (cut into 2-inch pieces - separate white part and green)
  6. 2 Tablespoon Shaoxing Wine
  7. 2 Teaspoon Light Soy Sauce
  8. Pinch of Sugar
  9. Pinch of White Pepper
  10. 1/4 Teaspoon Sesame Oil
  11. 1/2 Cup Water
  12. 1/2 Teaspoon Chicken Essence
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Instructions
  1. Heat oil in a large wok to about 350 degrees F to 400 degrees F. You can check if the oil is hot enough by adding a green onion to see if it sizzles.
  2. While the oil is heating, toss the lobster with tapioca starch until pieces are well-coated.
  3. Carefully add lobster pieces to hot oil one piece at a time, do not over crowd the wok or it can cause steaming and we want the lobster to deep-fry, if needed fry in batches.
  4. Fry until the coating is crisp and pale, about 1 minute or so. Transfer back to a bowl.
  5. Pour off all but 1 tablespoon oil. Strain the oil and save the oil for other seafood frying.
  6. On high heat, heat the wok until it is super hot.
  7. Add ginger and the white part of the scallions, stirring and tossing constantly, about 45 seconds - it will start to become fragrant.
  8. Add the lobster to pan and toss to coat.
  9. Drizzle the wine around the perimeter of the wok. Add the soy sauce, sugar, white pepper, sesame oil, water, and chicken essence.
  10. Cook and toss for about a minute.
  11. Then cover with lid and cook for about 3 minutes.
  12. Add the green part of the scallions, cover for another 30 seconds.
  13. Transfer to a serving platter, garnish with the lobster head and serve.
  14. Enjoy!
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