Tuesday, June 04, 2019
Web Desk

Recipe: Kung Pao lobster with dried chilli and cashewnut

Kung Pao lobster with dried chilli and cashewnut recipe

Web Desk

We bring a special recipe of ‘Kung Pao lobster’.  Try this out for a special occasion. 

Bon Appetite!


Lobster meat, diced 200 gms

Onion, diced 20 gms

Green and red bell pepper, diced 30 gms

Ginger fresh, chopped 04 gms

Scallion, chopped 05 gms

Garlic, sliced 05 gms

Cashew nuts, fried 30 gms

Sichuan pepper 03 gms

Dried chilli 03 gms

Vinegar 03 ml

Salt 02 gms

Soya sauce 04 ml

Corn starch 15 gms

Chicken stock 50 ml

Oil for frying


In a steel bowl, marinate the lobster meat with salt and 5 gms corn starch and set aside.

Place the rest 10 gms of corn starch into a bowl and add 20 ml water, mix well keep aside.

Now heat the wok, add oil heating till 170 degree centigrade, fry the lobster for 1 min, use the strainer take out the lobster. Set the fried lobster meat aside.

In another pan add the Sichuan pepper and dried chilli. Fry till the chilli turns brown in colour.

Then add chopped ginger, scallion, garlic and stir fry for a while.

Add the rest of fresh vegetables and fried lobster, soya sauce, salt, sugar, vinegar and stir fry for 1 minute.

Now add the liquid corn starch till the sauce thickens.

In the end add fried cashew nuts. Mix well.

Arrange the dish in a platter and garnish with the lobster shall. Serve hot.

Preparation time: 15 minutes

Cooking time: 15 minutes; Serves: 1

Originally published in The news