Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
Ingredients
17 items- lobster 1 (about 1.5 lbs)
- green bell pepper 1/2
- red bell pepper 1/2
- yellow bell pepper 1/2
- ginger 1 small piece
- garlic 3 cloves
- cooking wine (Shaoxing) 1 tbsp
- salt 1 tsp
- white pepper pinch
- egg white 1
- cornstarch 2 tsp
- light soy sauce 1 tbsp
- sugar 1 tsp
- water 2 tbsp
- oil as needed
- scallion some
- sesame oil 1 tsp
Nutrition
Steps （6 steps）
Clean the lobster, cut into pieces, and crack the claws. Marinate with cooking wine, salt, white pepper, egg white, and cornstarch for 10 minutes.
Cut bell peppers into diamond-shaped pieces. Mince ginger and garlic.
In a small bowl, mix light soy sauce, cooking wine, sugar, salt, cornstarch, and water to make the sauce.
Heat enough oil in a wok to 70% hot (about 180°C). Deep-fry lobster pieces until red, remove, then re-fry until shell is crispy, draining well.
Leave a little oil in the wok. Sauté ginger and garlic over low heat, then add bell peppers and stir-fry over medium heat for 1 minute until just cooked but still crunchy.
Return lobster to the wok over high heat, pour the sauce along the edge, and stir-fry quickly for about 30 seconds until coated. Sprinkle scallions and drizzle sesame oil. Serve immediately.
Tips
Double-frying the lobster gives an extra crispy shell; quick stir-fry over high heat keeps the lobster tender; prepare the sauce beforehand to avoid rush.
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