Lobster with Kon Shi Sauce

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Joseph Poon
Skills for Culinarians Day Cookbook, July 2004

Ingredients

1 1/4 pounds lobster, cut up
1 cup cornstarch
Oil For deep-frying
1 cup cooked lemon-pepper linguini
Chinese parsley, for garnish
Red capers, for garnish

Kon Shi Sauce
2 T sugar
1/4 t salt
3 T sticky-rice-wine vinegar
1/2 t ground ginger
1/2 t ground garlic
1/4 t hot pepper sauce
1/2 cup ketchup
1/2 cup chardonnay

Instructions

1) Dust lobster with cornstarch. Deep-fry for 2 minutes, or until it's cooked.

2) Heat wok. Add sauce ingredients; stir in cooked lobster. Mix well. Plate nest of linguini; arrange lobster on top. Garnish with Chinese parsley and red capers.

Yield

4 portions

Tags

Main Dish, Seafood

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals