Lobster with Ginger & Spring Onion - Chef in Macau shares Recipe

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp and crab are more affordable seafood options.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less salty.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is cost-effective.

Prepare lobster by cutting it into bite-sized pieces.

Mix cornstarch with a pinch of salt and coat the lobster pieces evenly.

Heat vegetable oil in a wok over high heat until shimmering.

Add ginger and garlic, stir-frying until fragrant, about 30 seconds.

Add the coated lobster pieces and stir-fry until they turn bright red, about 3-4 minutes.

Pour in rice wine and soy sauce, tossing to combine.

Add spring onions and red chili, stir-frying for an additional 2 minutes.

Drizzle with sesame oil and sprinkle with white pepper before removing from heat.

Garnish with chopped cilantro and serve immediately.

Cooking Techniques

Spice Level:

Allergens