LOBSTER WITH BLACK BEANS

Serves 4–6. .

Preparation & cooking time: about 25–30 mins.

Only live lobsters are used in Chinese restaurants as ready-cooked ones have been boiled for far too long, thereby losing much of their delicate flavour and texture.

1 large or 2 medium lobsters

oil for deep-frying

fresh coriander leaves to garnish

For the sauce:

1 teaspoon finely chopped garlic

1 teaspoon finely chopped fresh ginger root

2–3 spring onions, cut into short sections

2 tablespoons black bean sauce

1 tablespoon Chinese rice wine

about 100ml (4fl oz) stock or water

Cut the lobster in half lengthways (starting from the head). Discard the legs, intestines, and the feathery lungs. Remove the claws and crack them with the back of the cleaver.

Cutting the lobster

Deep-fry the lobster pieces in hot oil for about 2–3 minutes, or until the colour turns bright orange. Remove and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok, add the garlic, ginger, spring onions and black bean sauce, stir-fry for a few seconds, then add the wine and stock, bring to the boil; now add the lobster pieces, blend well and braise for about 2–3 minutes under cover. Serve garnished with the coriander leaves.

NB Both this lobster and the following crab dish should be served with finger bowls and plenty of paper tissues, as they are best eaten with fingers!

hancheng

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