Quick & Easy

Cantonese lobster with black beans

You can use crayfish tails in place of the lobster for this salty and delicious Cantonese lobster with black beans recipe.
cantonese lobster



1.Using kitchen scissors, cut soft shell from under lobster tails to expose meat. Cut lobster tails in half lengthways; cut each piece in half crossways. You will have 16 pieces.
2.Place plain flour in medium bowl; add lobster, toss to coat in flour.
3.Heat oil in wok; deep-fry lobster, in batches, until cooked through. Drain.
4.Reheat a tablespoon of the oil used for deep-frying lobster in wok. Stir-fry garlic, ginger, onion and chilli until onion softens. Add pork; stir-fry until just browned. Add stock, sherry, sauces and blended cornflour and the water; bring to a boil, stirring, until mixture boils and thickens.
5.Return lobster to wok; stir-fry 1 minute. Remove from heat; stir in peas and herbs.

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