Spicy Lobster

Name: Spicy Lobster (Gorn Siu Loong Har)
Cuisine: China
Ingredients: 3 teaspoons light soy sauce; 2 tablespoons white wine; 1¼ teaspoon hot oil; Sprigs of coriander; 1¼ teaspoons Hunan pepper sauce (see hot oil); ¾ teaspoon salt; 1½ teaspoons sugar; 1 teaspoon white vinegar; 4 teaspoons cornstarch; Pinch of white pepper; ⅓ cup chicken broth; 3 tablespoons peanut oil; ¾ teaspoon sugar; 3½ tablespoons catsup; 2 teaspoons minced garlic; ½ teaspoon dark soy sauce; ¼ cup shallots, cut into ¼-inch dice; 1½ tablespoons peanut oil; 2 teaspoons minced ginger; 1 lobster, 2 pounds, freshly killed but not boiled, cut into 1½-inch-square pieces; 1 teaspoon sesame oil; 1½ teaspoons sesame oil

Gorn Siu Loong Har

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Lobster is rare in Szechuan because of its landlocked geographical position. This dish is very much a preparation for important banquets.

Ingredients

1 lobster, 2 pounds, freshly killed but not boiled, cut into 1½-inch-square pieces

Asia
China
Main course
Spicy

Method

Marinate lobster for 30 minutes. Drain lobster. Reserve the marinade.
Heat a wok over high heat for 40 seconds. Add peanut oil and coat the wok with a spatula. Add shallots; let cook for 3 to 4 minutes, until they turn light brown. Add ginger; stir. Add garlic; stir. When garlic browns, add lobster pieces, spread in a thin layer. Tip wok from side to side to en