This part II of the fried-rice lobster combo that I cooked.
- 2 lobsters cleaned, deveined and cut into medium sized cubes
- 1 large onion cut into thick cubes
- 1 green bell pepper cut into medium cubes
- Minced garlic - 2 tb spoon
- Chili garlic sauce - 2 tb spoon
- Oil for deep frying
- Garlic paste - 1tbspoon
- Ginger paste - 1tbspoon
- Black pepper powder - 1 teaspoon
- Corn flour - 3 to 4 tb spoon
- Egg - 1 beated
Take the lobster pieces and add salt, black pepper powder and ginger, garlic paste to it. Mix it well and marinate for an hour. Now add 2 tb spoon of corn flour to it Gradually add the beaten egg and make a thick batter.
Heat oil in a wok or kadai until it starts smoking . Release the marinated lobster pieces into the hot oil and fry them till they turn golden brown in color.
Take couple of spoons of oil in a wok from the oil you used for frying the lobster pieces and heat it. Add the chopped garlic and sauté it for a while on a high flame without browning it.
Now add the onion and toss them around. While the onions are still pink add the bell pepper.
After cooking the bell pepper with onion and garlic add chili garlic sauce.
Whisk the remaining corn starch in half a cup of water and add little by little when the sauce starts boiling in the wok.
Keep mixing it continuously so that it doesn't form any lump. Give it a taste test to check the salt.