Ginger shallot lobster with noodles

This ginger shallot lobster with noodles is one of the most beloved dishes in China. Frequently found at celebrations, it is the highlight of most Chinese wedding banquet meals.

Credit: Jiwon Kim

• serves

  3

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Mid

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Ingredients

• 2 litres vegetable oil, for deep-frying
• 300 g egg noodles
• 1.5 kg green lobster, cut into pieces (see Note)
• 4 tbsp cornstarch, plus 1 tbsp for the slurry

For the sauce 

• 1 tbsp vegetable oil
• 6 slices ginger
• 3 spring onions, cut into 7 cm lengths
• 2 tbsp Chinese cooking wine (Shaoxing)
• ½ tbsp soy sauce
• 3 Chinese chicken stock cubes combined with 1 ½ cups boiling water
• pinch ground white pepper
• 2 tsp salt

Instructions

1. Heat the vegetable oil for deep-frying in a large, deep-frying saucepan. While the oil is heating, cook the egg noodles according to the package directions, drain and set aside.

2. When the oil is ready to deep-fry, coat the lobster with the cornstarch, then deep-fry in batches for 10 seconds, or until the shells turn red. Remove from the oil and transfer to a paper towel-lined baking tray. When all the lobster pieces have been fried, fry the lobster head shell last.

3. To make the sauce, heat the oil for the sauce in wok or large frying pan over high heat. Add the ginger and spring onion and cook for 10 seconds, then the wine, chicken stock, soy sauce, salt and pepper. Stir well to combine.

4. Make a slurry with 1 tbsp cornstarch mixed with 2 tbsp water, then gradually pour into the sauce, stirring constantly, until slightly thickened.

5. Transfer the noodles to a serving platter and top with the lobster pieces and lobster head. Pour over the sauce and serve immediately.

Note

When purchasing the lobster from a fishmonger, ask the staff to cut the lobster into large pieces, including the legs, but keep the head for decorative purposes. Rinse the head thoroughly and discard any meat in the interior, then pat dry before using. The egg noodles used in this recipe were yee mee noodles.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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