Ingredients:
-
For lobsters
- Two 1 1/2 lb (0.75 kg)lobsters;
- 1 1/2 cup (360 ml) water, for steaming.
-
For sauce
- 2 teaspoons minced ginger, (1 piece of ginger, about 4-6 oz, (200-300 g), peeled and finely diced);
- 2 teaspoons minced garlic;
- 5 pickle plums (available in Asian market);
- 2 tablespoons ground soy bean paste;
- 1/4 cup (60 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
- 1/4 cup (60 ml) dark soy sauce;
- 1 teaspoon cane sugar;
- 1 teaspoon vegetable oil.
Recipe:
Serving for 2
For lobsters
- Clean the lobsters, split in half lengthwise;
- Pat dry;
- Add 1 1/2 cups of water in a wok or a wide mouth pot on the stove top;
- Place a stand in the wok/pot over medium high heat and cover (make sure water is at less an inch high and away from the dish);
- Place the lobsters in a deep dish and top with sauce;
- Put in wok/pot when water comes to a boil;
- Cover and steam for 20 minutes or until lobsters turn completely red;
- Serve steamy hot.
For plum sauce
- Mix minced garlic and ginger in a bowl with mesh-up pickle plums;
- Add ground soy bean paste, Liquid Aminos, dark soy sauce and cane sugar, mix well;
- Top with vegetable oil;
- Let them sit together before adding to lobsters.