Chinese · Dinner
Cantonese Ginger and Spring Onion Lobster
Fresh lobster stir-fried over fierce heat with ginger, spring onion, and a light soy and Shaoxing wine glaze, a Cantonese seafood house showpiece.
$$$
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
3gSugar
1gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Pat lobster pieces dry. Peel and cut ginger into thin matchsticks. Cut spring onions into 5cm lengths. Mince garlic. Mix soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Mix cornstarch with water.
2
Sear
Heat 3 tbsp oil in a wok over high heat until smoking. Add lobster shell-side down in a single layer, sear 3–4 minutes without moving until shells turn bright red.
3
Saute
Flip lobster pieces, add garlic and ginger. Toss over high heat 1 minute until fragrant and edges are golden.
4
Glaze
Pour in sauce, toss over high heat 2 minutes until lobster is fully coated and flesh turns opaque and firm.
5
Finish
Stir cornstarch slurry into the wok, cook 30 seconds until sauce becomes glossy and lightly thickens. Add spring onion, toss once.
6
Plate
Transfer lobster and sauce to a serving bowl or plates over steamed jasmine rice. Serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 whole lobster (800g / 1.75 lb)
- 40g (1.4 oz) fresh ginger
- 4 scallions
- 3 garlic cloves
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp water
- 3 tbsp neutral oil
- 400g (14 oz) steamed jasmine rice