Gung Pin Loong Har Ginger Langoustine
|Lobster meat||1⁄2 Kilogram, diced|
|Button mushrooms||1 Cup (16 tbs), sliced|
|Head of lettuce||1 Large, shredded|
|Spring onion||8 , chopped|
|Grated fresh ginger||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
Make a paste of cornflour with water and 1 teaspoon salt.
Make a batter and keep aside.
Clean, wash and dry Langoustine meat.
Place in a bowl and pour the cornflour batter.
Mix and coat each piece with this batter.
Heat half the oil in a large pan.
Fry lettuce and mushrooms for 3 minutes.
Drain and keep aside.
Add remaining oil and fry Langoustine pieces for 3-4 minutes.
Add spring onions and ginger and fry for 3 minutes.
Add fried mushrooms and lettuce with remaining salt and pepper.
Serve hot with rice or noodle dish.