Cantonese Style Ginger Scallion Lobster Hojicha Steamed Rice
Experience the flavors of the wok-fried King & Prince Lobster Sensations® combined with ginger, scallions, and garden-fresh snow peas. Served alongside Hojicha-steamed rice, it’s a flavorful Cantonese-inspired feast that will satisfy your cravings.
Menu Part
Ingredients
| 5 | Ounces | Lobster Sensations® (Item# 004610) |
| 1/4 | Cup | Flour, All Purpose |
| 1/8 | Cup | Corn Starch |
| 2 | Tablespoons | Oil, Vegetable |
| 1 1/2 | Slice | Ginger, Peeled and Thinly Sliced |
| 2 | Each | Scallions, Cut 2” Pieces |
| 8 | Each | Snow Peas |
| 1/2 | Tablespoon | Shaoxing Wine |
| 1/4 | Tablespoon | Soy Sauce |
| 1/8 | Teaspoon | Sesame Oil |
| 1/16 | Teaspoon | Sugar |
| As Needed | White Pepper | |
| Hojicha Steamed Rice: | ||
| 1 | Cup | Rice, Sushi Style, Washed, Soaked, Drained |
| 1 | Cup | Water |
| 2 | Each | Hojicha Tea Bags |
| 1/4 | Teaspoon | Salt |
| 2 | Each | Shiso Leaves, Chopped |
| 1 | Teaspoon | Seaweed Flakes |
Directions
- For the lobster, mix the flour and cornstarch, lightly coat the lobster with the flour mixture and fry. Drain on clean paper towel.
- In a wok or sauté pan heat oil and add the ginger, let simmer for about 30 seconds. Add the scallions, snow peas and lobster.
- Add in the Shaoxing wine, cover and simmer for approximately 2 minutes.
- Uncover and add the soy sauce, sesame oil, sugar and white pepper. Add liquid to the pan if to dry.
- For the rice steep the tea and water. Discard the teabags and add the washed rice and salt. Bring to a boil and reduce heat. Simmer the rice for 10 minutes. Remove the rice from the heat and let steam for an additional 15 minutes.
- Add the Shiso leaves and seaweed flakes to the rice and serve with the ginger scallion lobster.
