Slipper lobsters are not true lobsters despite the name. They may look similar, but its meat is softer; almost like prawns.
12 slipper lobsters (1.5kg)
2 1/2 inch piece of ginger, sliced
1/2 cup sliced onion
1 bunch spring onions, sliced into 2 inch strips
2 tablespoons oil
For the spicy tomato sauce:
1/2 cup tomato sauce
1/4 cup chili garlic sauce
1 tablespoon cornstarch
1 cup water
1/2 teaspoon salt
1 tablespoon rice vinegar
2 teaspoons sesame oil
Rinse the lobsters under running water. Remove the heads by twisting them off the body. Make sure to keep the tails and shells intact. Cut off the transparent under shell using a sharp pair of scissors.
Next combine the tomato sauce, chili garlic sauce, Â cornstarch, 1 cup of water, salt, rice vinegar and sesame oil in a small bowl. Mix well until well combined. Set aside.
Heat the oil in a wok over medium heat. SautÃ© the onions and ginger slices for 2-3 minutes or until the onions are translucent.
Put the lobsters in the wok and pour in the prepared spicy tomato sauce. Cook it for 5 minutes or until the lobsters change color. Add the spring onions and let it wilt.
Transfer the cooked lobster to a serving plate and serve with plain rice. Serve immediately.
Photo Courtesy Of: Jane Tierney