Ginger Scallion Lobster (蔥薑龍蝦)

Ingredients

• 1 kg / 2.2 lb lobster ((we got it fresh from the seafood market))
• 2 tbsp potato starch
• 30 g / 0.07 lb ginger ((thinly sliced))
• 3 cloves garlic ((thinly sliced))
• 4 sprig spring onion
• 1 tbsp chicken bouillon powder
• 1/2 tsp salt ((or to taste))
• 1 tsp sugar ((or to taste))
• 200 mL / 0.8 US cup water ((or chicken stock))
• 4 tbsp potato starch slurry ((2 tbsp potato starch mixed with 2 tbsp water))
• 2 US cup cooking oil ((for frying))

Instructions

1. 1

   Wash and cut the spring onions into 10cm (3.9") segments, then leave aside for later.

2. 2

   Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece.Tip: Toss the pieces in a colander with the starch to shake off any excess.

3. 3

   In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate.

4. 4

   Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant.Note: You can reuse some of the oil used for frying from earlier.

5. 5

   Add the semi-cooked lobster in and toss with the aromatics for 1 minute.

6. 6

   Pour the water in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the starch slurry while stirring until it thickens.

7. 7

   Serve immediately as is!