Steamed Lobster with White Soy, Ginger and Shallots from Mr Hong by Dan Hong and Melissa Leong
My favourite way to prepare any seafood is to steam it with ginger and shallots. It’s one of the most iconic flavour profiles to come out of Cantonese cuisine.
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Ingredients
- 1 live rock lobster, about 1.4 kg (3 lb 2 oz)
- 3 cm (1¼ inch) piece ginger, cut into thin matchsticks
- 3 spring onions (scallions), thinly sliced
- 200 ml (7 fl oz) white soy dressing (Essentials)
- 100 ml (3½ fl oz) ginger oil (Essentials)
- 1 big handful of coriander (cilantro) leaves, to garnish
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