Gung Pin Loong Har (Ginger Lobster)
|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)|
|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.
Drain and keep aside.
Add remaining oil and fry lobster 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.
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.