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
4
35M

Ingredients

Method

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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