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Cantonese Lobster And Pork In Black Bean Sauce

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Lobster Cantonese is a tasty appetizer. Lobster Cantonese gets taste from lobster mixed with pork and coated with sauce. Lobster Cantonese is loved by meat eaters around the world.
Ingredients
  Cooking sauce 1 Cup (16 tbs)
  Raw lobster tails 1 1⁄2 Pound
  Salad oil 3 Tablespoon
  Fermented black beans 2 Tablespoon, rinsed, drained, and finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Minced fresh ginger 1 Teaspoon
  Boneless lean pork 1⁄2 Pound, finely chopped or ground
  Green onion 1 , thinly sliced (Whole)
  Egg 1 , lightly beaten
Directions

Prepare cooking sauce and set aside.
If you want to cook the lobster in the shell, trim side fins.
Cut tails in half lengthwise and devein; if large, cut in half crosswise.
Or remove meat from the shell and cut in bite-size pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add beans, garlic, and ginger.
Stir once, then add pork and stir-fry until it loses its pinkness
Add lobster and cook, stirring constantly, until the shells turn red or, if shelled, the meat is opaque throughout
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add onion and egg; stir just until egg begins to set

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Seafood

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