Stir-Fried Lobster with Black Bean Sauce

Deep-fried lobster tossed with aromatic garlic, ginger, peppers, and black bean paste in a savory simmering sauce.

Chinese Dinner Seafood Stir-Fry Lobster Black Bean Sauce

Estimated Nutrition

Calories

585.1

kcal / serving

2340.5 kcal total

Carbs

16.5g

per serving

65.8 g total

Fat

27.6g

per serving

110.2 g total

Protein

49.6g

per serving

198.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

tsp

Caster Sugar

CondimentsSauces

tbsp

Black Bean Paste

ready-made

tbsp

Soy Sauce

Liquids

tbsp

Ginger Wine

tbsp

Dry Sherry

alternative to ginger wine

tsp

Rice Wine

125

Chicken Stock

can substitute with fish stock

NutsSeeds

0.5

tsp

Black Pepper

freshly cracked

OilsFats

500

Vegetable Oil

for deep frying

Seafood

Lobster

cooked, shells removed, cut into large serving pieces

Vegetables

piece

Garlic Cloves

peeled, finely chopped

tsp

Ginger

finely chopped

piece

Green Peppers

core and seeds removed, cut into small cubes

piece

Red Chillies

seeds removed, chopped

piece

Spring Onions

dark green part removed, trimmed, sliced

Method

Heat a heavy wok with oil to 180°C or until breadcrumbs sizzle.

Coat lobster pieces in a bowl with ginger wine, cornflour, and black pepper.

Fry lobster in batches for 2 minutes until crisp and golden.

Drain lobster on paper and reserve 3 tablespoons of oil in the wok.

Stir-fry garlic and ginger in the hot oil for 45 seconds.

Add black bean paste, peppers, and chillies and fry for 2 minutes.

Return lobster to the wok with rice wine and 125ml stock and boil.

Stir in sugar and soy sauce, cover, and simmer for 2 minutes.

Add spring onions, simmer for 1 minute, and serve immediately.