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Canton– Guangzhou Chau Lung Har (Lobster/Shrimp Cantonese)


1 ¾ t                                   Soy

1 ½ t                                   Oyster sauce

¾ t                                  Salt

Pinch                                  Pepper

1 ¾ t                                  Sugar

2t                                  Sesame oil

1ea                                  Lobster, meat removed, cut in ½ inch pieces or 5oz shrimp

¼ #                                  Ground pork

¼ cup                                  Peanut oil

2t                                  Garlic, minced

3ea                                  Eggs, beaten

2t                                  Ginger, minced

2t                                  Rice wine

2ea                                  Scallions, fine dice

1ea                                  Cucumber for garnish


  1. Mix the first six ingredients together in a bowl
  2. Add lobster meat and marinate for thirty minutes, strain, reserve marinade
  3. Heat 1 tablespoon of oil in the wok
  4. Add pork and stir fry until cooked through
  5. Add eggs and scramble, remove mixture from wok
  6. Add remaining oil
  7. Add ginger, scallion and garlic and cook briefly
  8. Add lobster and cook for two minutes
  9. Add rice wine and reserved pork mixture, combine
  10. Add reserved marinade, reduce slightly
  11. Adjust consistency and seasoning
  12. Garnish with cucumber
  13. Serve with rice

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