Stir-Fried Lobster with Three Onions Sauce
Main Ingredient: 1 flower lobster (850g)
Supporting Ingredients: 15g dried shallots, 10g onion, 15g scallions
Preparation Process:
1. Use chopsticks to remove the lobster's bladder and kill it. Separate the head and tail. Cut the body into pieces, rinse thoroughly, pat dry with a clean towel, and coat with cornstarch. Heat a wok with ample oil until it reaches 70% heat. Fry the lobster body pieces and head/tail until crispy. Remove and drain oil separately.
2. Arrange the lobster heads and tails on a plate.
3. Leave a small amount of oil in the wok. Add dried shallots, onion, and white parts of scallions. Stir-fry over medium heat until dry. Add the fried lobster meat and toss briefly to combine. Pour in the prepared Three-Onion Sauce and stir-fry vigorously over high heat until the sauce thickens and becomes fragrant. Plate and serve immediately.
Three-Onion Lobster Sauce
Soy Sauce Chicken Broth 20g, Maggi Premium Soy Sauce 5g, Oyster Sauce 5g, MSG 3g, Chicken Powder 3g, Sugar 5g
Method: Combine all sauces in an aluminum pot. Bring to a boil and simmer until thickened. Set aside.
Key Points:
1. Season lobster chunks with a pinch of chicken powder first, then evenly coat with cornstarch. If the coating is insufficient or oil isn't hot enough, moisture will escape immediately upon frying, resulting in unappealing pieces.
2. Do not add lobster and scallions to the wok simultaneously. First stir-fry the scallions and aromatics until fragrant, then add the lobster and stir-fry together.
3. Stir-frying technique is crucial—move swiftly, vigorously, and with ample force.