Panfried Lobster

Name: Panfried Lobster (Chau Loong Har)
Cuisine: China
Ingredients: 2 teaspoons sesame oil; 1 egg, beaten; ¼ teaspoon sesame oil; ¼ teaspoon light soy sauce; 2 garlic cloves, minced; 1 tablespoon oyster sauce; ⅛ teaspoon salt; ¾ teaspoon salt; 1½ teaspoons light soy sauce; Sprigs of coriander; 4 ounces fresh pork; 2 teaspoons minced ginger; 1 tablespoon white wine; 1 whole 2-pound lobster; fresh lobster is necessary, killed but not boiled; 1 teaspoon sugar; 4 tablespoons peanut oil; ½ teaspoon sugar; Pinch of white pepper; ½ teaspoon cornstarch; 2 scallions: discard both ends, cut into fine slices

Chau Loong Har

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

1 whole 2-pound lobster; fresh lobster is necessary, killed but not boiled

Asia
China
Main course
Beijing

Method

Cut lobster into bite-size pieces. Place in lobster marinade for 30 minutes. Reserve.
Cut pork into ¼-inch dice. Place in pork marinade for 20 minutes. Reserve.
Heat a wok over high heat for 1 minute. Add 1 tablespoon peanut oil and coat wok with a spatula