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Ch'Ao Lung Hsia

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Ingredients
  Lobsters 2 Pound (2 In Number, 1 Pound Each)
  Lean pork 1⁄2 Pound
  Scallions 4 , minced finely
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Cooking oil 1⁄4 Cup (4 tbs)
  Celery stalks 1 , finely sliced
  Chicken bouillon 1 Cup (16 tbs)
  All purpose flour 2 1⁄2 Tablespoon
  Soy sauce 2 Teaspoon
  Lobster liquid 1⁄4 Cup (4 tbs) (Add Water To Make Up The Amount)
  Eggs 2 , well beaten
Directions

Split lobster lengthwise and pick off broken shells.
Cut off legs and claws with poultry shears.
Discard very small legs and wash large legs and claws.
Cut them at the joints with shears, and crack them well enough with a nutcracker so that meat can be extracted easily.
Cut lobster in the shells into 1 1/2-inch sections.
Put all in a large bowl and save the lobster liquid.
Mince pork and add the scallions, 1/2 teaspoon salt, and pepper.
Heat oil and remaining 1 teaspoon salt in a deep frying pan until very hot.
Saute pork and celery for 1 minute, add lobster and claws and saute for 1/2 minute; then slowly add bouillon and bring to a boil.
Cover pan, reduce heat, and cook for 10 minutes, turning the lobster once.
Mix flour, soy sauce and lobster liquid and simmer for 4 minutes.
Pour eggs over lobster.
After 1 minute, turn off heat.
Pour mixture into a large hot bowl and serve immediately.
Makes 2 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lobster
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
2

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