Stir-fried lobster with ginger sauce - pad goong mang-gor

4 servings

Ingredients

Quantity Ingredient
1½ pounds Cooked Lobster
Scallions -- Spring Onions
2 tablespoons Oil
1 Beaten Eggs
4 Minced Garlic Cloves
1 teaspoon Freshly Ground Peppercorns
2 tablespoons Sliced Fresh Ginger
2 tablespoons Oyster Sauce
¼ cup Sliced Green Jalapeno
1 tablespoon Fish Sauce (Nam Pla) --
Peppers (Prik Chee F
½ cup Chopped Green Onions

Directions

The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp.

~--------------------------------------------------------------------- ~-- Scrub the lobster clean and separate into large 2-inch pieces. Cut the tail into individual sections.

Heat a large skillet on high and add the oil. Add all the remaining ingredients except the lobster and stir-fry for 30 seconds. Add the lobster pieces to the skillet, cover, and steam on medium-high heat for 2 more minutes. Remove to a platter and serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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