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The desired flavour of this lobster dish is a balance of salty, sweet, sour and hot.
In a boiling Chinese steamer, place in the lobster pieces then steam for approx. 5 minutes. Immediately remove.
In a wok, heat peanut oil up to smoking point, toss in ginger, garlic, onions, blackbeans and stir-fry vigorously for 2 minutes.
Add shallots, red capsicum and chillies then stir-fry vigorously for a further 3 minutes.
Quickly add xaoxing wine, stir-fry for 1 minute, add sugar, soy, and oyster sauce and chicken stock. Stir-fry for 2 minutes.
Finally, add sesame oil and black vinegar.
Quickly toss in cooked lobster and stir-fry everything together for 2 minutes.
Serve lobster on large white platter and garnish with coriander.
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