Lobster in Preserved Black Bean Sauce

Name: Lobster in Preserved Black Bean Sauce
Yield: Serves 1-2
Cuisine: Hong Kong (China)
Ingredients: 3 red chilli peppers, seeded and thinly sliced; 1 teaspoon rice wine or dry sherry; 1 teaspoon rice wine or dry sherry; 125 ml (4fl oz) fish or vegetable stock; 1 teaspoon minced root ginger; 2 cloves garlic, minced or finely chopped; 2 tablespoons preserved black bean paste; 2 green peppers, seeded and cut into 1 cm (½ inch) squares; 125 ml (4fl oz) fish or vegetable stock; 3 tablespoons light soy sauce; 3 teaspoons sugar; 2 spring onions, sliced; 1 cooked lobster about 900 g (2lb), washed and cut into small pieces, shell left on; Freshly ground black pepper; 1 litre (1¾ pints) groundnut or sunflower oil; 1 litre (1¾ pints) groundnut or sunflower oil; 1 tablespoon ginger wine or dry sherry; 1 tablespoon cornflour; 1 tablespoon ginger wine or dry sherry

Preparation info

Serves
1-2

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

On a stormy day in Aberdeen Harbour, Hong Kong, in a rocking sampan that made us all feel sick and meant that Paul could hardly hold the camera straight, I was obliged to prepare a meal for a local hero – an inventor of sex games, foodwriter, philosopher, martial arts expert, television horse-racing tipster, journalist and actor – who goes by the name of Zachary Ulysses Greenstreet Octavius Kan. With his shaven head, he sat benignly radiating calm in the midst of the confusion that surround

Ingredients

Asia
Hong Kong (China)
Fish course
Pescatarian
Spicy

Ingredients

Method