Ingredients

• 1kg/2¼lb live lobster chopped into 8 pieces
• 2 tbsp ginger
• peeled and chopped roughly
• 3 cloves garlic
• peeled and crushed
• 2tsp salted black beans
• ½ Spanish onion
• peeled and sliced into wedges (approx. 1cm/½in wide)
• 4 Chinese shallot stems
• trim off roots
• washed
• cut into approx. 5cm/2in lengths
• ½ red pepper
• deseeded and cut into approx. 2cm/¾in squares
• 4 large red chillies
• cut into half lengthways and deseeded
• 1 tbsp peanut oil
• 2 tbsp Shaoxing wine
• ½ tsp white sugar
• 22ml/1½tbsp light soy sauce
• 1/8tsp sesame oil
• ¼tsp Chinese black vinegar
• 1 tsp oyster sauce
• 7.5ml/1½ tsp chicken stock
• small bunch of coriander
• leaf only
• washed
• Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Directions

• In a boiling Chinese steamer
• place in the lobster pieces then steam for approximately 5 minutes and then remove immediately.
• In a wok
• heat peanut oil up to smoking point. Toss in ginger
• garlic
• onions
• blackbeans and stir-fry vigorously for 2 minutes.
• Add shallots
• red pepper and chillies then stir-fry vigorously for a further 3 minutes.
• Quickly add xaoxing wine (sherry)
• stir-fry for 1 minute
• add sugar
• soy
• and oyster sauce and chicken stock. Stir-fry for 2 minutes.
• Finally
• add sesame oil and black vinegar.
• Quickly toss in cooked lobster and stir-fry everything together for 2 minutes.
• Serve the lobster on large white platter and garnish with coriander.