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Ginger Scallion Lobster on a plate.
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5 from 7 votes

Ginger Scallion Lobster (蔥薑龍蝦)

Celebrate in style with Ginger Scallion Lobster! Juicy lobster pieces are stir fried in a Cantonese sauce that's INCREDIBLY easy to make.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 5
Calories: 362kcal
Author: Jeannette

Ingredients

  • 1 kg / 2.2 lb lobster (we got it fresh from the seafood market)
  • 2 tbsp potato starch
  • 30 g / 0.07 lb ginger (thinly sliced)
  • 3 cloves garlic (thinly sliced)
  • 4 sprig spring onion
  • 1 tbsp chicken bouillon powder
  • 1/2 tsp salt (or to taste)
  • 1 tsp sugar (or to taste)
  • 200 mL / 0.8 US cup water (or chicken stock)
  • 4 tbsp potato starch slurry (2 tbsp potato starch mixed with 2 tbsp water)
  • 2 US cup cooking oil (for frying)

Instructions

  • Wash and cut the spring onions into 10cm (3.9") segments, then leave aside for later.
  • Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece.
    Tip: Toss the pieces in a colander with the starch to shake off any excess.
  • In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate.
  • Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant.
    Note: You can reuse some of the oil used for frying from earlier.
  • Add the semi-cooked lobster in and toss with the aromatics for 1 minute.
  • Pour the water in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the starch slurry while stirring until it thickens.
  • Serve immediately as is!

Notes

  • Keep the potato starch layer light. You want to have just enough to coat the meat, but not enough to form a thick starchy film around it when fried.
  • Stir fry just before you plan to eat. Ginger Scallion Lobster is ideally eaten as soon as it has been cooked. The longer you leave it out for, the less fresh the ingredients become.
  • Keep the lobster pieces big. You can enjoy a juicier bite if the shellfish is cut into bigger pieces and pull off larger portions of the shell rather than many little ones.
  • We bought fresh lobster from the seafood market and asked the fishmonger to cut the shellfish into pieces and to clean it for us.
  • You can also substitute the water for chicken stock.

Nutrition

Calories: 362kcal | Carbohydrates: 11g | Protein: 67g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 508mg | Sodium: 2171mg | Potassium: 957mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 356mg | Iron: 1mg