Ginger Scallion Lobster Wok-Tossed (Print Version)

# Ingredients:

→ Seafood

01 - 2 live lobsters (450–565 g each), cleaned and cut into pieces

→ Preparation and Frying

02 - 120 ml cornstarch
03 - Neutral oil, for deep frying
04 - Salt, to taste
05 - Black pepper, to taste

→ Aromatics and Sauce

06 - 2 tablespoons neutral oil
07 - 4 garlic cloves, finely chopped
08 - 6–8 scallions, cut into 5 cm pieces
09 - 8 g fresh ginger (approximately 3 cm), cut into thin strips
10 - 1 fresh red chili, sliced (optional)
11 - 2 tablespoons Shaoxing wine or dry sherry
12 - 120 ml chicken stock
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon soy sauce
15 - 0.5 teaspoon granulated sugar
16 - 1 teaspoon cornstarch mixed with 2 tablespoons water
17 - 1 teaspoon sesame oil

# Instructions:

01 - Ensure lobster is cleaned and cut into pieces by your fishmonger, or do so with caution. Pat the pieces dry and season thoroughly with salt and black pepper.
02 - Coat each lobster piece lightly in cornstarch, shaking off any excess to ensure an even, thin layer.
03 - Heat neutral oil in a wok or deep pan to 180°C. Fry lobster pieces in batches for 2–3 minutes until shells are bright red and the meat is just cooked. Transfer to a tray lined with kitchen paper to drain.
04 - In a clean wok, heat 2 tablespoons neutral oil over medium-high heat. Add finely chopped garlic and julienned ginger. Stir-fry until aromatic, then add the white parts of the scallions and optional chili; toss briskly for 30 seconds.
05 - Pour in Shaoxing wine and allow alcohol to evaporate. Add in chicken stock, oyster sauce, soy sauce, and sugar. Stir and bring the mixture to a gentle simmer.
06 - Add the prepared cornstarch slurry, stirring constantly until the sauce slightly thickens and gains a glossy appearance.
07 - Return fried lobster pieces to the wok, tossing and folding gently to coat evenly in the sauce. Add the green parts of the scallions and drizzle with sesame oil.
08 - Continue stir-frying for 1–2 minutes, ensuring all pieces are heated through and evenly glazed. Transfer to a serving platter. Garnish with additional scallions and chili slices if desired. Serve immediately alongside steamed jasmine rice or noodles.

# Notes:

01 - For deeper flavor, incorporate a spoonful of black bean or XO sauce with the aromatics. Premium Shaoxing wine enhances the overall complexity of the dish.
02 - Frozen lobster tails are a suitable substitute when live lobster is unavailable; this preparation is also ideal for large shrimp or crab.

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