Ingredients
1kg/2¼lb live lobster chopped into 8 pieces
2 tbsp ginger, peeled and chopped roughly
3 cloves garlic, peeled and crushed
2tsp salted black beans
½ Spanish onion, peeled and sliced into wedges (approx. 1cm/½in wide)
4 Chinese shallot stems, trim off roots, clean, cut into approx. 5cm/2in lengths
½ red pepper, deseeded and cut into approx. 2cm/¾in squares
4 large red chillies, de-stemmed, cut into half lengthways and deseeded
1 tbsp peanut oil
2 tbsp Shaoxing wine
½ tsp white sugar
22ml/1½tbsp light soy sauce
1/8tsp sesame oil
¼tsp Chinese black vinegar
1 tsp oyster sauce
7.5ml/1½ tsp chicken stock
small bunch of coriander, leaf only, washed

NB. This recipe uses peanut oil.

Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Method
1. In a boiling Chinese steamer, place in the lobster pieces then steam for approximately 5 minutes and then remove immediately.
2. In a wok, heat peanut oil up to smoking point. Toss in ginger, garlic, onions, blackbeans and stir-fry vigorously for 2 minutes.
3. Add shallots, red pepper and chillies then stir-fry vigorously for a further 3 minutes.
3. Quickly add xaoxing wine (sherry), stir-fry for 1 minute, add sugar, soy, and oyster sauce and chicken stock. Stir-fry for 2 minutes.
4. Finally, add sesame oil and black vinegar.
5. Quickly toss in cooked lobster and stir-fry everything together for 2 minutes.

To serve:
Serve lobster on large white platter and garnish with coriander.