Ingredients
⦁ 12 slipper lobsters (about 1½ kgs/3 lbs)
⦁ 6 cm (2½ in) old ginger, sliced
⦁ 1 medium onion, sliced
⦁ 1 bunch spring onions, cut into lengths
⦁ 2 tablespoons oil
Spicy Tomato Sauce
Spicy Tomato Sauce
125 ml (½ cup) tomato sauce (ketchup)
60 ml (¼ cup) garlic chilli sauce (bottled)
1 tablespoon cornstarch
250 ml (1 cup) water
½ teaspoon salt
1 tablespoon rice vinegar (see note)
2 teaspoons sesame oil
1 To prepare the lobsters, remove the heads by twisting them off from the
body, leaving the main shells and tails intact. Then, using a pair of clean blunt-
nosed pliers, twist off the plastic-like undershell or cut off with very sharp
kitchen scissors.
2 Mix together all the Spicy Tomato Sauce ingredients and set aside.
3 Heat the oil in a wok and stir-fry the ginger slices and onion until translucent.
4 Add the lobsters and Spicy Tomato Sauce and cook for about 5 minutes or
until the lobsters change colour.
5 Add the spring onions and heat through.
6 Serve with plain rice.