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Gung Pin Loong Har (Ginger Lobster)

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  Lobster meat 1⁄2 Kilogram, diced
  Button mushrooms 1 Cup (16 tbs), sliced
  Head of lettuce 1 Large, shredded
  Spring onions 8 , chopped
  Corn flour 2 Tablespoon
  Grated ginger 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Vegetable oil 1 Cup (16 tbs)

Mix cornflour with water and 1 teaspoon salt.
Make a batter and keep aside.
Clean, wash and dry lobster 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.
Stir well.
Drain and keep aside.
Add remaining oil and fry lobster pieces for 3-4 minutes.
Stir well.
Add spring onions and ginger and fry for 3 minutes.
Add fried mushrooms and lettuce with remaining salt and pepper.
Stir well.
Serve hot with rice or noodle dish.
Use 1/4 kg. soya nuggets.
Wash 6 times, boil and wash again.
Drain well and add instead of lobster meat.
Rest of the recipe should be followed as above.

Recipe Summary

Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 665 Calories from Fat 501

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 118.7 mg39.6%

Sodium 1360.7 mg56.7%

Total Carbohydrates 15 g5%

Dietary Fiber 3.6 g14.3%

Sugars 2.5 g

Protein 26 g52.6%

Vitamin A 205.3% Vitamin C 55.9%

Calcium 12.1% Iron 11.7%

*Based on a 2000 Calorie diet

Gung Pin Loong Har (Ginger Lobster) Recipe