Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, cantonese style lobster. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Cantonese style lobster is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Cantonese style lobster is something which I have loved my entire life.
Fresh lobster is a must when making this dish! It brings out the best taste and absorbs all the flavors being added. This is a perfect dish to make for.
To begin with this recipe, we must first prepare a few ingredients. You can cook cantonese style lobster using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cantonese style lobster:
- Prepare 2 small 1 pound fresh live lobster.
- Make ready 1/3 cup peanut oil divided.
- Prepare 3 clove garlic, crushed
- Get 1 slice fresh ginger root, minced.
- Get 1 cup chicken broth
- Get 1 tbsp cooking sherry
- Take 1 tbsp soy sauce
- Take 1 tbsp cornstarch
- Make ready 1 tsp brown sugar
- Take 3 green onions chopped.
- Take 1 bullion chicken
Red is for Valentine's Day and for Chinese New Year too! 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. Try this authentic version of Lobster Cantonese, a famous Cantonese recipe where deep-fried lobster is coated with a savory sauce. 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, and the outcome is.
Instructions to make Cantonese style lobster:
- Boil lobster for about 4 minutes then Rinse the lobster, and hold the belly up. At the bottom of the tail there is a small opening stick a long answer in it to drain any urine left in its body. Then crack the tail off and chop it into small pieces. Crack the claws in half as well. Chop the body in small pieces.
- Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic and fry for about 1 minute. Throw in the lobster pieces and fry until they are cooked through about 4 - 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
- Heat the remaining oil in the skillet. Add the minced ginger for couple minutes. Pour in the chicken broth and bring to a boil stirring constantly. In a small bowl mix together the sherry, soy sauce, cornstarch and Brown sugar until well blended. Add the sherry mixture to the pan and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
- Stir in the green onions and turn the heat off. Finally return the lobster to the pan and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand covered for a few minutes before serving.
Our chefs prepare Cantonese Hong Kong "dry-style" lobster the old-fashioned way: Cracked open and precisely chopped lobster quickly wok fried with fresh ginger, green scallions, and garlic takes the. There are many ways to cook Cantonese style lobster. I searched for this on bing.com/images. Chinese Style LOBSTER: BOSTON Lobster Tour. For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible.
So that’s going to wrap it up with this special food cantonese style lobster recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
