Cantonese lobster with black beans | Women's Weekly Food

Ingredients

• 4 uncooked lobster tails in shell (680g)
• 2 tablespoon plain flour peanut oil, for deep-frying
• 1 clove garlic, crushed
• 2 centimetre piece fresh ginger (10g), grated
• 1 brown onion (150g), sliced thinly
• 2 fresh small red thai chillies, chopped finely
• 200 gram pork mince
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) sweet sherry
• 2 tablespoon light soy sauce
• 1 tablespoon black bean sauce
• 1 tablespoon cornflour
• 1 tablespoon water
• 150 gram snow peas, trimmed
• 1/4 cup firmly packed fresh coriander leaves
• 1/4 cup firmly packed fresh mint leaves