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Kung Po Lobster
(Recipe created by Royal China Queensway Restaurant)
Ingredients:
- 1(around 800g) lobster
- 300g mixed fresh fruits, cubed
- 100g each green and red pepper, chopped
- 2 pieces ginger
- 1(around 500g) papaya
Seasonings:
- 20g Yeo’s Szechuan Kung Po Sauce
- 5g Yeo’s Light Soy Sauce
Preparation:
- Deep fry the lobster, and take the shell off for decoration. Cut the lobster meat into pieces.
- Cut papaya into half, remove all papaya flesh as papaya boat.
- Stir fry all ingredients and seasonings with the lobster, then put into the papaya boat.
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