Stir-fried lobster with Sichuan pepper and garlic stems

Gourmet~Traveller

Cuisine: Asian

Serves: 4

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Stir-fried lobster with Sichuan pepper and garlic stems

By Lisa Featherby

Ingredients

60 ml (¼ cup) vegetable oil
2 golden shallots, thinly sliced
3 garlic cloves, thinly sliced
10 gm (about 2cm) ginger, finely chopped
2 long red chillies, coarsely chopped
6 lobster tails, halved, flesh removed from shell
½ tsp Sichuan pepper, crushed, or to taste
80 ml Shaoxing wine
60 ml (¼ cup) each dark soy sauce and light soy sauce
2 tsp black vinegar, or to taste
Pinch of raw caster sugar, or to taste
1 bunch garlic stems, cut into 8cm lengths
To serve: chopped coriander, thinly sliced spring onion and steamed rice

Preparation method

Serves 4

You can use use prawns instead of lobster in this recipe.

Heat oil in a wok over high heat, stir-fry shallot, garlic, ginger and chilli until fragrant and just tender (1-2 minutes), add lobster, pepper, Shaoxing wine, soy sauces, vinegar and sugar, season to taste. Add garlic stems, stir-fry until lobster and stems are cooked (2-3 minutes). Scatter with coriander and spring onion and serve with steamed rice.

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