Chili Basil Lobster

 

Chili Basil Lobster - Tim Wilson

Here's another SE Asian guaranteed winner - it does the lobster justice while breaking up the flavour

Ingredients:

Rice
8+ Cloves of garlic - finely chopped
4-5 Long red chilis - diced
Birds eye chilis/chili flakes/hot chilis
1 onion sliced
Shallots roughly chopped
1 Large carrot - sliced
2-3 celery stalks - sliced
1 Tb Fish Sauce
1 Tb Soy Sauce
1 Tb Oyster Sauce
Small amount of chicken stock
Good handful of thai basil (holy basil or normal basil will suffice if unavailable)
2 cray tails, meat removed and cut to a size of your liking
ANything else you want to stir fry up (highly reccomend bamboo shoots)

Method:
1) Get the rice cooking
2) Put a very generous amount of oil in your wok/pan (coconut oil is really good if you have it)
3) Heat until smoking, stir fry garlic, chili and onion for about 3 minutes or until onions have just started to cook
4) Throw in shallots, celery and carrot (and other veges you want to include) - stir fry for a further minute or two
5) Add the lobster pieces, chicken stock and fish,soy and oyster sauces
6) Stir and fry until sauce has thickened and there is no/minimal liquid in the pan, and lobster is cooked through
7) Remove from the heat and stir through thai basil and hot chili's
8) Serve on rice
9) Enjoy