Hunan locals like to make a hot and spicy lobster dish called Tasty Lobsters (Kou Wei Xia 口味虾), which is very popular as the summer evening snack (Xiao Ye 宵夜) in Hunan. Here is our family version of Chinese spicy lobsters (made by my sister-in-law Yan).
In our place, we can buy the fresh lobsters from the morning food market. The big food supermarkets also have these but won’t be fresh as from the local food market.
I remember when I was in the UK, I tried one lobster dish in a Greek restaurant. Those lobsters were about one hand-long, impressive. In Hunan the lobsters are not that big, maybe half-hand long (palm sized?).
When my sister-in-law makes this dish, she prefers to remove the head and claws, but most local restaurants would keep them. Since the local lobster is small so remove the claws won’t cost that much. So in this dish you will see many small lobsters. Lovely, hum? :)
• lobsters, head and claws removed
• Sichuan sauce for lobsters and river snails
• garlic, chopped
• gingers, sliced
• spring onions, chopped
• oil, sugar and vinegar
• Zi Su (Perilla frutescens)
The key ingredient of this Chinese spicy lobsters is the cooking sauce. If you can't find it from your local Chinese food shops, you may try the Chinese bean paste, Sichuan peppers plus dry chillies.
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(Post:12/08/14; Update: 31/08/14)