Ingredients
Serves 4 as part of a banquet1 whole lobster, cut down the middle, then each half into 3
2 tablespoons vegetable oil
1 small red onion, cut into medium dice
1 red capsicum, cut into medium dice
2 long red chillies, finely sliced into rounds
2 garlic cloves, finely chopped
2 teaspoons black peppercorns, crushed
ΒΌ cup fresh chicken stock
2 teaspoons light soy sauce
1 tablespoon oyster sauce
Marinade:
2 teaspoons shao xing
1 teaspoon ABC Kecap Manis
1 teaspoon oyster sauce
Method
Combine marinade ingredients in a bowl. Add the lobster pieces and toss until well coated, then set aside for 20 minutes.
Heat half the oil in a wok until just smoking, and stir-fry the lobster in batches until well browned.
Remove from wok and set aside. Add remaining oil to wok and stir-fry onion, capsicum, chilli, garlic and pepper until fragrant.
Return lobster to the wok with the stock, soy and oyster sauces, and stir-fry until the sauce reduces slightly, and then serve.