1 western rock lobster, boiled and shelled, then flesh finely diced or shredded

2 tbsp vegetable oil

3 garlic cloves, crushed

2 tbsp ginger, finely grated

4 cups cooked rice

100 g char siu (barbecue pork), cut into small cubes

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp toasted sesame oil

150 g garden peas, thawed

1 cup fresh coriander leaves, torn, reserve half to serve

4 spring onions, thinly sliced into rings, reserve half to serve

1 red chilli, finely sliced, reserving half to serve

To Serve

1 baby cos lettuce, leaves separated and washed. You will need 8 leaves.

Select eight lettuce leaves and trim if necessary to make cups. Place in a large bowl filled with iced water to keep crisp.

Place a wok or frypan on high heat, add 2 tablespoons of vegetable oil and swirl to coat. Add garlic and ginger, toss quickly to cook.

Add the rice, char siu, soy sauce, oyster sauce and toasted sesame oil. Stir-fry over high heat, moving everything around to prevent it from sticking (2-3 minutes). Toss through half the coriander leaves, spring onion and red chilli.

Remove fried rice from wok, set aside and keep warm until ready.

Add lobster to the wok and stir-fry until lightly caramelised. Toss in peas to heat through.

Scatter lobster and peas across fried rice.

Season to taste with sea salt and pepper.

Top with spring onion, coriander and chilli.

Serve alongside lettuce cups for people to fill and enjoy as they wish.

Print Options:

LOBSTER FRIED RICE WITH LETTUCE CUPS (San Choy Bow)

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