Nadia Fauzi

If you have ever had the privilege of attending a 10-course Chinese wedding banquet meal, you know what Cantonese ginger scallion lobster looks and tastes like. It is one of my favourite courses at a Chinese banquet, and one of the best ways to enjoy fresh lobster. 

I learnt to make the dish a few years back and it is now one of the boys’ favourite dishes. Each time I cook it, I will have to cook at least 4 pots of rice because the cannot get enough of the delicious sauce.

I usually use lobster tails that I get from our neighbourhood Waitrose, but you can use a whole lobster or crabs too if you wish.

Ingredients:

60ml Shaoxing wine or dry sherry (I omitted)

1tbsp soy sauce

60g cornstarch, divided

60ml homemade or store-bought chicken stock

6-8 lobster tails (or 2 whole lobsters)

Some vegetable oil

1/2tsp white pepper

1tsp salt

2-inch knob ginger, peeled and cut into fine matchsticks

Small bunch scallions, whites finely sliced on the bias

1 long green hot pepper, finely sliced on the bias (optional)

12 yellow chives, cut into 2-inch pieces (optional)

Instructions:

Combine wine (if using), soy sauce, and 1 tablespoon cornstarch in a small bowl and mix with a fork until smooth. Stir in chicken stock. Set aside.

Add 1 inch of water to a pot or wok fitted with a steamer attachment and bring to a boil. Add lobsters and steam for 3 minutes. Remove and transfer to cutting board. Allow to cool slightly. (No need for this if you are using tails only)

Twist off tail and claws from lobsters. Remove guts from lobster head and rinse clean for garnish. Using a heavy chef’s knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces. Transfer to a large bowl with tails. Remove small side of claw by breaking it off by hand and add to bowl. Cut each claw in half exposing meat and add to bowl.

Heat oi in a large wok, adjusting heat as necessary to maintain temperature. Season lobster with salt and pepper. Add remaining cornstarch to bowl with lobster and toss until pieces are well-coated. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp and pale golden brown, about 1 1/2 minutes. Transfer to a colander set in a bowl to drain. Repeat with remaining lobster pieces.

Pour off all but 1 tablespoon oil (save it for another use) and return wok to high heat until lightly smoking. Add ginger, scallions, hot pepper, yellow chives (if using), and cook, stirring and tossing constantly, until fragrant and very gently softened. Return lobster to pan and toss to coat. Stir up the sauce mixture and add to wok. Cook, stirring and tossing constantly until mixture has bubbled and thickened. Immediately transfer to a serving platter and serve.