In this recipe, fresh lobster is fried with pork, garlic, ginger, sherry, soy sauce and spring onions, making for a sweet yet savoury dish perfect for dinner or lunch. Serve with egg noodles or steamed rice.
- 2 x 500g lobsters, prepared and ready to cook
- 4 tbsp. groundnut oil
- 200g pork mince
- 225ml chicken stock
- 1 garlic clove
- 1 small piece root ginger
- 1 tbsp. sherry
- 1 tbsp. soy sauce
- 1 tbsp. corn flour
- 1 tsp. brown sugar
- 2 eggs
- 3 spring onions
- Salt and pepper
Mince the garlic clove. Peel the ginger and mince. Thinly slice the spring onions on the diagonal. Dice the lobster tail into chunks and crack the claws in half.
Heat half the oil in a large frying pan. Add the garlic and fry for a minute or two until fragrant, then add the lobster and fry for 5-6 minutes until opaque and cooked through.
Remove the garlic and lobster from the pan and set to one side. Add the rest of the oil and fry the mince until golden, breaking it up with your spoon as you cook it. Add the ginger, stir and fry until golden. Add the stock, bring to the boil and reduce to a simmer.
Mix together the sherry, soy sauce, corn flour and sugar until smooth, then add to the pan, stir and cook until you have a thick and sticky sauce. Add the spring onions. Whisk the eggs and add to the pan, stirring until they are cooked through. Add the lobster and garlic, turn the heat back on and cook for a minute or two until everything is combined.