340 g (11 oz) Lobsters, cooked, shelled
1 tbsp (15 ml) Vegtable oil
2 tsp (10 g) Ginger (adrak), chopped
1 Courgette (tinda), thinly sliced
1 tbsp (15 ml) Oyster sauce
3/4 cup (150 ml) 5 fl oz Fish stock
Salt and black pepper (kali mirch) to taste
1 tsp (2 g) Cornflour mixed with a little water
1 tbsp (15 ml) Vegtable oil
2 tsp (10 g) Ginger (adrak), chopped
1 Courgette (tinda), thinly sliced
1 tbsp (15 ml) Oyster sauce
3/4 cup (150 ml) 5 fl oz Fish stock
Salt and black pepper (kali mirch) to taste
1 tsp (2 g) Cornflour mixed with a little water
method
1. Slice the lobster meat into small pieces. Keep aside.
2. Heat the oil in a wok (kadhai); add the ginger and stir-fry. Add the courgette and cook till soft.
3. Add the lobster meat and mix well. Pour in the oyster sauce and fish stock along with salt and pepper. Cook till the sauce thickens and is reduced slightly.
4. Add the cornflour paste, stirring continuously, till the sauce thickens. Serve hot.
2. Heat the oil in a wok (kadhai); add the ginger and stir-fry. Add the courgette and cook till soft.
3. Add the lobster meat and mix well. Pour in the oyster sauce and fish stock along with salt and pepper. Cook till the sauce thickens and is reduced slightly.
4. Add the cornflour paste, stirring continuously, till the sauce thickens. Serve hot.
serving amount
serves: 2 - 4
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