Ingredients

stir fry 2 lobster tails head and intestine removed 3 tablespoons vegetable oil 1 Dessert Spoon finely chopped Red chilli 2 Dessert Spoons finely chopped Garlic 1 Dessert Spoon finely chopped Ginger 150 g asian purple shallots peeled and finely diced 20 basil leaves 3 Coriander roots finely chopped 180 g tin salted black beans drained and rinsed 100 g fresh Coriander chopped of 1 juicy Lime crispy shallot to garnish coconut rice 2 cups Water 400 ml tin Coconut milk 2 cups jasmine rice 1 teaspoon Butter 1 teaspoon coriander seed

Description

Using A Very Sharp Knife-cut Each Lobster Tail Into Segments And Set Aside. Heat Oil In Wok And Add Finely Chopped Chilli, Garlic, Ginger, Coriander Roots & Shallots & Fry For 1 Minute Add Lobster Segments, Coat In Flavours And Fry For Approx 2 Mins On On

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