Ingredients

• vegetable oil
• for deep frying
• 2 x 1kg/2lb 2oz cooked lobsters
• shells removed
• cut into large serving pieces
• 1 tbsp ginger wine or dry sherry
• 1 tbsp cornflour
• ½ tsp freshly cracked black pepper
• 2 garlic cloves
• peeled
• finely chopped
• 1 tsp finely chopped ginger
• 2 tbsp ready-made black bean paste
• 2 green peppers
• core and seeds removed
• cut into small cubes
• 2-3 red chillies
• seeds removed
• chopped
• 1 tsp rice wine
• 125ml/4½fl oz chicken or fish stock
• 1 large tsp caster sugar
• 3 tbsp soy sauce
• 6 spring onions
• dark green part removed
• trimmed
• sliced

Directions

• Heat a heavy-based wok over a high heat until smoking. Add enough vegetable oil to reach 6cm/2½in up the sides of the wok and heat until a breadcrumb sizzles and turns brown after 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively
• heat a deep fat fryer to 180C.
• Place the cooked lobster pieces into a bowl. Add the ginger wine or dry sherry
• cornflour and black pepper and mix well to coat the lobster.
• Carefully lower the lobster pieces into the hot oil
• in batches if necessary
• and fry for 1-2 minutes
• or until the coating is crisp and golden-brown and the lobster meat is warmed through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pieces of lobster.
• Discard most of the oil in the wok to leave about three tablespoons.
• Heat the remaining oil in the wok until smoking
• add the garlic and ginger and stir fry for 30-45 seconds
• taking care not to burn the garlic.
• Add the black bean paste
• peppers and red chillies and stir fry for a further 1-2 minutes.
• Add the deep-fried lobster
• rice wine and stock
• stir well and bring the mixture to the boil.
• Add the caster sugar and soy sauce
• then stir well and reduce the heat until the mixture is simmering. Cover the wok with the lid and simmer for 1-2 minutes.
• Add the spring onions and continue to simmer for a further minute. Serve immediately in serving bowls.