Deep Fried Sweet And Pungent Lobster Recipes

DEEP-FRIED LOBSTER AND VEGETABLES

Steps:

• 1. Deep-fry lobster, marinating it as in the first Variation (from the Edit Tap, click to open recipe and follow instructions). Drain and set aside. 2. Slice canned button mushrooms, snow peas, bamboo shoots, onion and water chestnuts. Slice Chinese cabbage stems and celery, both diagonally. Crush garlic. 3. Mince ginger root then combine with oyster sauce and sherry. 4. Heat oil and sesame oil. Add salt, then garlic stir-fry a few times. Add vegetables and stir-fry 2 or 3 minutes. 5. Add ginger-oyster sauce mixture stir-fry 1 minute more. 6. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, sugar, soy sauce and cold water to a paste. Then stir in to thicken. Add lobster cubes only to reheat. Serve at once. VARIATION: * In step 4, add after the salt and garlic, 3/4 cup chicken or lean pork, shredded stir-fry until pork or chicken loses its pinkness. Then, in place of the vegetables listed above, stir in the following, all shredded: 3/4 cup each bamboo shoots, Chinese cabbage and celery 1/2 cup fresh mushrooms and 1/4 cup water chestnuts. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC DEEP-FRIED LOBSTER

Steps:

• 1. Clean and shell lobster. Cut meat in 1/2-inch cubes. 2. Beat egg lightly and blend to a batter with cornstarch, water and salt. Dip lobster cubes in batter to coat. 3. Heat oil. Add lobster cubes, a few at a time, and deep-fry about 1/2 minute. Then reduce heat to medium and deep-fry until golden. Drain on paper toweling. 4. Arrange lobster on a bed of shredded lettuce, sprinkle with pepper and serve. VARIATIONS: * After step 1, marinate lobster cubes in a mixture of 2 tablespoons sherry, 1 tablespoon oyster or soy sauce, and 2 slices fresh ginger root, minced. Let stand 30 minutes, tossing cubes occasionally then drain, discarding marinade. Pick up step 2. * After step 1, wrap each lobster cube in half a strip of bacon. Pick up step 2. * In step 2, for the cornstarch batter, substitute either of the following: - 2 eggs, lightly beaten, and 3/4 cup flour. (If necessary, add a few drops of water to thin.) - 2 eggs, lightly beaten 1/4 cup flour 1/4 cup water-chestnut flour 1/2 teaspoon salt and 1/4 teaspoon garlic powder. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SWEET-AND-PUNGENT CRABMEAT BALLS

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). 2. Pick over crabmeat then mince, together with scallions. Chop mushrooms coarsely and add. Blend in oyster sauce, sherry, salt and pepper. Shape mixture into walnut-size balls. 3. Beat egg. Dip crabmeat balls in egg then dredge lightly in cornstarch. 4. Heat oil. Add crabmeat balls, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Stir in crabmeat balls only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SWEET-AND-PUNGENT LOBSTER

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). 2. Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly with salt. 3. Combine sugar and soy sauce then add to lobster cubes and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 4. Beat egg lightly. Dip lobster cubes in egg then dredge in flour. 5. Deep-fry as in Basic Deep-fried Lobster and drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS: * For the marinade in step 3, substitute 1 tablespoon lemon juice, 1 teaspoon soy sauce. * Omit step 4 and coat the cubes instead with the batter (or its variations) given in Basic Deep-fried Lobster. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.