During summer when we’re in Cape Town we love to cook lobster, especially rock lobster (kreef!) – a real delicacy!
Another of my favourite ingredients is Ginger, used as a remedy for digestive distress, colds and viruses dates, back at least 5,000 years to ancient Chinese practitioners. For centuries, the Ayurvedic tradition in India and Tibet has made use of ginger to treat inflammatory joint diseases including arthritis and rheumatism. Many of these time-tested therapeutic values have been borne out by modern Western science.
The Chinese first prescribed ginger for digestive maladies as early as 3,000 B.C. Today, controlled studies indicate that ginger may be as effective as or superior to pharmaceuticals in reducing nausea and vomiting due to motion sickness, surgery, pregnancy or illness. Compared to over-the-counter motion sickness drugs, ginger may provide greater benefit for the multiple symptoms of dizziness, cold sweating and upset stomach.
- 10 small rock lobsters
- 3 tablespoons sunflower oil
- 20g ginger
- 2 cloves garlic
- 15g onions chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon brown sugar
- 2 teaspoons rice wine
- 1⁄2 teaspoon light soy sauce
- 1 cup chicken stock
- 200g organic noodles
- Heat the sunflower oil in a hot wok until the oil is smoking and then reduce to a medium heat.
- Add the lobster tails to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
- Drain and reserve the oil from the wok, and wipe the wok clean.
- Put 2 tablespoons of the oil back into the wok and heat and then fry the ginger, garlic and onions for 30 seconds.
- Return the lobster to the wok and stir-fry over a high heat for a few seconds and then add the salt, pepper, brown sugar, soy and wine and continue to stir-fry quickly.
- In a separate pot put the noodles in a salted quickly bubbling water and cook just until al dente.
- Return the lobster wok add the chicken stock, cover the wok with a lid and simmer for 1 minute.
- Take out the lobsters put it aside.
- Add the noodles to the chicken stock absorbing all the flavours within the stock.
- Serve immediately with noodles on the bottom and lobsters on the top.