Recipe courtesy of Mark Bancroft
3 Pepper Lobster Stir-fry
- Level: Intermediate
- Yield: 2 servings
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
1/4 cup canola oil
Fried Onions:
3 cups flour
3 tablespoons salt
1 large white onion, thinly sliced into rings
3 Pepper Lobster:
Two 1 1/4-pound lobsters, par-cooked and cleaned
4 ounces 3 Pepper Lobster Stir-fry Sauce, recipe follows
Lemon wedge
2 cilantro sprigs
3 Pepper Lobster Stir-Fry Sauce:
1/2 cup canola oil
4 onions, diced
1 cup minced garlic
3/4 cup Thai fish sauce
1 1/4 cups balsamic vinegar
4 tablespoons black pepper
1 teaspoons white pepper
3 1/4 tablespoons Szechuan pepper
2 1/4 cups sugar
1 tablespoon salt
Directions
- Preheat a fryer or a deep pot halfway filled with oil to 325 degrees F.
- Combine flour and salt. Toss the onions in salted flour, shaking off excess flour. Fry the onions until golden brown. Reserve.
- Chop the lobsters into several pieces, then deep fry the heads and save for garnish. In a hot wok, add oil and stir-fry the lobster pieces for 3 minutes. Add sauce and reduce until it is a glaze. Pile lobster onto a platter and garnish with fried onions, lemon and cilantro.
3 Pepper Lobster Stir-Fry Sauce:
- Combine all of the ingredients in a saucepot. Bring to a simmer over medium heat and cook until the sugar has dissolved.