Lobster in XO Sauce
XO sauce includes dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil.
XO sauce is a spicy seafood sauce from Hong Kong with an umami flavor. It is commonly used in southern Chinese regions such as Guangdong.
- 1 × 700–800 g (1 lb 9 oz-1 lb 12 oz) live lobster
- vegetable oil, for deep-frying
- ½ Spanish onion, cut into wedges
- ½ red capsicum (pepper), cut into large dice
- 2 cloves garlic, smashed
- ½ knob of ginger, peeled and finely sliced
- 2 teaspoons shaoxing
- 3 tablespoons XO sauce
- 2 teaspoons light soy sauce
- 2 teaspoons sugar
- 100 ml (3½ fl oz) fresh chicken stock
- ½ teaspoon sesame oil
- freshly ground white pepper
- 2 spring onions (scallions), cut into julienne
- 1 large handful of coriander (cilantro) leaves
- Kill the lobster humanely, then cut in half lengthways and clean inside. Cut each half crossways into thirds.
- Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the lobster in batches until golden brown, then remove and drain on paper towel. Discard all but 2 tablespoons of oil.
- Add the onion, capsicum, garlic and ginger and stir-fry until fragrant. Deglaze the wok with the shaoxing and add the XO sauce, soy sauce, sugar, chicken stock and sesame oil. Return the lobster to the wok and stir-fry until the sauce thickens enough to coat the lobster. Spoon onto a plate, give a good grind of pepper and top with spring onions and coriander leaves to serve.