Stir-fried szechuan lobster with chili sauce

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Hoisin sauce
1 tablespoon Chinese chili sauce
1 teaspoon Shao Hsing or dry sherry
½ teaspoon Thin soy sauce
½ teaspoon Fish sauce (available in
Asian markets)
½ teaspoon Chinese chili paste with
Garlic
¼ teaspoon Sugar
¼ teaspoon MSG (optional)
¼ teaspoon Toasted sesame oil
¼ teaspoon Hot chili oil
¼ Teaspoon, plus 2 tablespoons
Peanut oil
1¼ pounds Live lobster, cut into 8
Serving pieces (or have
Your
Fishmonger prepare lobster)
Salt
1 tablespoon Finely-minced fresh ginger
¼ cup Minced scallions, white and
Green parts
1½ tablespoon Minced garlic
1 To 2 dried red chilies

Directions

Prepare sauce: In a small bowl combine hoisin sauce, chili sauce, Shao Hsing, soy sauce, fish sauce, chili paste, sugar, MSG, sesame oil, hot chili oil, and ¼ teaspoon peanut oil. Set aside.

Heat a large wok over very high heat. When very hot add remaining 2 tablespoons peanut oil and heat for 1 minute or until smoking.

Sprinkle lobster pieces with salt and add to wok. Stir-fry, turning pieces constantly with a spatula, until shells are bright red and lobster is nearly cooked, 3 to 4 minutes. Remove lobster pieces with a slotted spoon and drain on paper towels.

In oil remaining in wok, stir-fry ginger, scallions, garlic and chilies for 1 minute until aromatic. Return lobster pieces to wok and toss to coat well. Add reserved sauce and toss to blend well. Turn out onto a platter and serve immediately.

Yield: 2 servings

TASTE SHOW #TS4783

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