Singapore-style stir-fried lobster from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 172) by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • chawkins on June 21, 2020

    This was excellent. As JoanN said, the sauce with all the bits of shallots, garlic and ginger mixed with the lobster roes was very good. I used one chopped up dried chili and could not detect any spiciness, and thank goodness for my husband’s sake, the vinegary taste was not present either, I guessed you can called that well balanced. Chopping up a par-boiled lobster was not as bad as I had imagined, so there will be more stir-fry lobster in my future.

  • JoanN on June 13, 2020

    This recipe was just extraordinary. Used about ¾ teaspoon of chili and it was spicy, but not too. I hadn't made rice thinking the lobster itself would be enough, but the sauce was just so good, I was sorry I didn't have something to sop up the very last bit of it.

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