Cantonese-Style Lobster with Ginger and Scallions
For the original recipe and instructions, see “Cantonese-Style Lobster with Ginger and Scallions” at seriouseats.com
Ingredients
- 1/4 cup Shaoxing wine or dry sherry
- 1 tablespoon soy sauce
- 1/2 cup cornstarch, divided
- 1/2 cup homemade or store-bought low sodium chicken stock
- 2 lobsters, preferably soft shell, about 1 1/4 pounds each
- 1 quart vegetable, canola, or peanut oil
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 2-inch knob ginger, peeled and cut into fine matchsticks
- Small bunch scallions, whites finely sliced on the bias
- 1 long green hot pepper, finely sliced on the bias
- 12 yellow chives, cut into 2-inch pieces (optional)
Recipe copyright
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