Stir-fried lobster with Sichuan pepper and garlic stems


  • Serves 4 people

  • 60 ml (¼ cup) vegetable oil
  • 2 golden shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 10 gm (about 2cm) ginger, finely chopped
  • 2 long red chillies, coarsely chopped
  • 6 lobster tails, halved, flesh removed from shell
  • ½ tsp Sichuan pepper, crushed, or to taste
  • 80 ml Shaoxing wine
  • 60 ml (¼ cup) each dark soy sauce and light soy sauce
  • 2 tsp black vinegar, or to taste
  • Pinch of raw caster sugar, or to taste
  • 1 bunch garlic stems, cut into 8cm lengths
  • To serve: chopped coriander, thinly sliced spring onion and steamed rice
01   Heat oil in a wok over high heat, stir-fry shallot, garlic, ginger and chilli until fragrant and just tender (1-2 minutes), add lobster, pepper, Shaoxing wine, soy sauces, vinegar and sugar, season to taste. Add garlic stems, stir-fry until lobster and stems are cooked (2-3 minutes). Scatter with coriander and spring onion and serve with steamed rice.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.
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