Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lobster cantonese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cantonese ginger scallion lobster can be made with whole lobsters or just with lobster tails. Be the first to review this recipe. From Madame Wong's Long-life Chinese Cookbook.
lobster Cantonese is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. lobster Cantonese is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have lobster cantonese using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make lobster Cantonese:
- Make ready 2 1/2 lb lobster meat
- Get 2 cup chopped celery
- Get 8 oz water cheastnuts
- Take 1 large onion chopped
- Prepare 1 stick butter
- Make ready 1 quart pasta water
- Get 1/4 cup water
- Make ready 1/4 cup cornstarch
- Prepare 1 inch ginger sliced thinly
- Take 1 tsp salt
- Get 1 tsp white pepper
- Get 1 1/2 tsp granulated garlic powder
For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible. Cantonese Style Lobster is my go-to New Year's dish that I make every single year. I usually buy live lobster at the Asian supermarket in town, because it is cheaper, but you can use frozen lobster for. Mouthwatering dish recipe from China cooking with lobster.
Steps to make lobster Cantonese:
- chop onions
- chop celery
- melt butter
- add lobster and juice to butter add garlic let cook not totally done remove let cool
- chop ginger
- chop water cheastnuts
- add spices add vegetables to liquid stir fry for 3 minutes
- add pasta water simmer add lobster
- mix cornstarch and water add to lobster and vegetables
- stir let thicken serve over noodles
Lay the lobster, shell side up, on a chopping board. Wrap one hand in a towel and hold the. Chinese-style lobster over noodles: The traditional Cantonese recipe requires coating the lobster pieces and frying first - my mom is now health-conscious and avoids this step. Eating lobsters is not an everyday affair because where ever you go this seafood is quite expensive but there are days where the price drops and have the opportunity to grab several of these without selling. Read the Lobster Cantonese discussion from the Chowhound Home Cooking, Cantonese food community.
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