Ingredients
- 1.5kg lobster
- 8 wanton noodles (follow packet per instructions, boil and drain)
- cornflour
- 4 spring onions (chopped)
- 2 inch ginger (sliced)
- 1.2 litre water
- 1 tablespoon chicken powder
- 2 tbsp Lee Kum Kee XO Sauce
- 2 tbsp Lee Kum Kee Oyster Sauce
- 1 tbsp Lee Kum Kee Soy Sauce
- Oil
- 2 cloves garlic (chopped)
- 1 tbsp shao shing wine
- 1 bunch Parsley (for dressing)
Method
- Cut Lobster into pieces. Coat meat and lobster shells in cornflour generously.
- Prepare wok with oil to deep fry lobster pieces. When oil is hot, deep fry lobster pieces and place aside.
- To prepare noodles, boil water and when boiling, add the noodles and boil as per packet instructions. Remove when ready and drain, set aside on a big plate as you will be pouring the gravy over.
- In a clean wok, add oil, stir fry ginger and garlic until aromatic. Add XO sauce and stir fry for another 30 seconds.
- Add soy sauce, chicken powder, oyster sauce and 1.2 litre water. Let it boil.
- Stir in 4-5 tablespoons of cornflour and mix with some water. This is to thicken up the sauce. Stir into the gravy. If you want it thicker, add more cornflour mixed with water.
- Add spring onions (keep some aside for dressing) and fried lobsters into gravy. Add shao shing wine and ;et it simmer for another 3-5 minutes.
- Remove from wok and pour gravy over noodles. Dress the noodles with spring onions and parsley. Enjoy while it's hot!
Product used in recipe
- Lee Kum Kee - Premium Oyster Sauce
- Lee Kum Kee - Light Soy Sauce
- Lee Kum Kee - Xo Sauce
