Ingredients:

• 450 g – lobster
• 6 – fresh Red Chillies
• 5 Cloves – Garlic
• 2 stalks – Spring onions
• 1 bunch – coriander
• 3 tbsp – vegetable oil
• Ingredients for Sauce:
• 5 tbsp – Tomato ketchup
• Sugar to taste
• Salt to taste
• 1 tsp – pound salted brown soya bean paste
• 1 cup – water
• 1.5 tsp – Corn flour
• 1/2 tsp – freshly squeezed Lime juice
• 1/2 tsp – dark soya sauce

Method:

1. To prepare shellfish:
2. Wash the lobsters, chop off the tail and head, and chop the body, with shell still on, into thumb length pieces
3. Add head and tail of lobster into boiling water and cook till the shell turns red
4. Remove from water and set aside.
5. Method:
6. Peel garlic and grind with chillies in a food processor
7. Wash spring onions and cut into finger lengths. Cut coriander into one-inch lengths.
8. Mix sauce ingredients, except lime juice.
9. Heat wok, add oil and when hot, add the garlic-chilli paste, stir fry for one minute, add lobster pieces.
10. Stir fry for 2 to 3 minutes. Stir in the sauce. Cover with a lid and let simmer over high heat for 5 to 7 minutes.
11. Remove lid, squeeze the lime juice over it, stir well and add spring onions.
12. Turn heat off, stir well and serve, garnish with coriander leaves.

Recipe courtesy of Asian Recipes