Serves 4
lobster tail meat 800g, diced (available fresh at your local fish market)
salt to taste + extra for marinating
cornflour for dusting
oil 1l
carrot 60g, diced
asparagus 60g, diced
oyster sauce 80g
eggs 6
white rice 600g, cooked, chilled and dried
chicken powder to taste(try Knorr’s available at grocery stores)
light soy sauce to taste (try Blue Dragon available at gourmet stores)
white pepper to taste
spring onions 8, finely chopped, to garnish
Lightly marinate the lobster with salt for 30 minutes, then dredge in a light coating of cornflour.
Heat the oil in a wok until it is very hot. With the lobster in a strainer, place it quickly in the hot oil, remove and drain on a clean paper towel.
Boil the carrots and asparagus in a pot for 2 minutes and remove.
In a wok or large sauté pan, add 4 tbsp of the lobster oil. Once the oil is heated, add oyster sauce, eggs and white rice, and stir-fry until well mixed. Add lobster meat, asparagus, and carrots, and mix well. Season with chicken powder, light soy sauce and white pepper to taste. Garnish with spring onions and serve.