Ingredients
- 450 g (1 lb) lobster meat, cut into pieces
- 60 ml (1/4 cup) Chinese rice wine
- 3 teaspoons finely chopped fresh ginger
- 12 egg whites
- 1/2 teaspoon cream of tartar
- 750 ml (3 cups) oil
- 125 ml (1/2 cup) chicken stock
- 1/4 teaspoon white pepper
- 1 teaspoon roasted sesame oil
- 1 teaspoon cornflour (cornstarch)
- 3 tablespoons finely chopped spring onion (scallion)
- 2 tablespoons finely chopped spring onion (scallion) greens
Method
1. Put the lobster meat in a bowl with 1 tablespoon of the rice wine, 1 teaspoon ginger and 1/2 teaspoon salt, and toss lightly to coat. Beat the egg whites and cream of tartar using a balloon whisk or electric beater until stiff. Fold the lobster into this mixture.
2. Heat a wok over high heat, add half the oil and heat until very hot, then add the remaining oil. Pour the lobster mixture into the wok in batches, do not stir the mixture, otherwise it will scatter, but gently stir the oil from the bottom of the wok so that the 'fu-yung' rise to the surface. Remove each batch as soon as it is set, and drain well. Remove the oil from the wok, reserving 2 tablespoons.
3. Combine the stock, white pepper, sesame oil, cornflour, the remaining rice wine and 1 teaspoon of salt.
4. Reheat the wok over high heat, add the reserved oil and heat until hot. Stir-fry the spring onion and remaining ginger over high heat for 10 seconds. Add the stock mixture and cook, stirring constantly to prevent lumps, until thickened. Add the lobster mixture and carefully toss it in the sauce. Transfer to a platter, sprinkle with the spring onion greens and serve.
