Wong Chi-fai, Executive Chef at 3-Michelin-starred T’ang Court in Hong Kong, shares his recipe for the classic Cantonese dish of stir-fried fresh lobster with spring onions, red onions and shallots.

 

Serves 2

Ingredients

  • Fresh lobster 1.25 catty, (cut into bite-size pieces)
  • Spring onion 1 piece, 113 grams (cut into sections)
  • Red Onion 1 piece, 113 grams (cut into sections)
  • Shallot 3 pieces, 113 grams (finely sliced)
  • Garlic 2 cloves (chopped)

Sauces

  • Soy Sauce 2 tablespoons
  • “Hua Diao” Chinese wine 1 tablespoon

Seasoning

  • Salt 0.5 teaspoon
  • Sugar 0.5 teaspoon
  • Sesame oil 0.5 teaspoon

Method
1. Wash and dry lobster, chop meat with shell into 2 inch pieces.
2. Steam lobster head, tail and claws to decorate plate.
3. Heat oil till boiling; deep-fry the shallots until golden yellow. Set aside.
4. Stir-fry the garlic, spring onions, red onions and lobster in oil and drain.
5. Sautee the garlic, spring onions, red onions and lobster with soy sauce and “Hua Diao” Chinese wine.
6. Add seasoning and dish up.
7. Garnish with the deep-fried shallots. Ready to serve.

 

You want to see more from him? Read here his interview.