- 2 lobster tails (about 1 1/2 lbs total), cut into chunks
- 3 tbsp cornstarch, plus additional 1 tsp (separated)
- canola oil or peanut oil, for frying
- 2 inch piece fresh ginger, peeled, sliced into thin rounds and smashed
- 6 scallions, green and white parts, cut into 2-inch pieces
- 3-4 cloves garlic, smashed
- 1/2 cup chicken stock, plus additional 1 tbsp (separated)
- 2 tbsp light soy sauce
- 1 tsp sugar
- 2 tbsp Shaoxing rice wine
- 1/2 tsp ground white pepper
- 1/2 tsp sesame oil
DirectionsPat dry with paper towels and put into a big bowl. Add cornstarch to the bowl and toss to lightly coat the lobster pieces. Heat a wok over medium-high heat and add cooking oil (we used about 1-inch worth of oil and shallow fried, but you could totally add more and deep fry). When the oil is hot, drop the lobster pieces and fry, stirring often. As soon as the lobster shells turn red, remove and set aside on a plate. They won't be fully cooked at this point, but they're not supposed to be. Remove excess oil, leaving about 2-3 tbsp behind in the wok.
Return wok to medium-high heat. Add the ginger and stir-fry until aromatic, about 1-2 minutes. Add the scallions and garlic cloves. Stir-fry until aromatic, about 1 minute. Return the lobster pieces into the wok and quickly stir a few times to coat in the aromatic oil. Add the chicken stock, soy sauce, sugar, Shaoxing and white pepper. Toss the lobster in the wok a few times until well coated with the sauce. Combine remaining 1 tsp cornstarch and 1 tbsp stock in a small bowl to create a slurry. Add the slurry to the wok and stir to thicken. Remove from heat. Pour in sesame oil and toss to combine.