Saturday, August 16, 2008

Lobster With Red Dragon Paste in Cantonese Style

Lobster With Red Dragon Paste in Cantonese Style


1 1/2 lbs. Raw Lobster tails

2 Tablespoons pickle red dragon peel, finely chopped
3 Tablespoons salad oil
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 lb. 1 Green onion (including top), thinly sliced
1 egg, lightly beaten
Extra Ingredients for Cooking Sauce:
1cup red dragon paste
1 Tablespoon soy sauce
1 Tablespoon red dragon vinegar
1/2 cup regular strength chicken broth
A dash of white pepper


Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic, and ginger; stir once. Add pickles stir-fry no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

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