Singapore Chilli Lobster Tails

Singapore Chilli Lobster Tails
(Recipe adapted from Good Chef Bad Chef)

Serves: 2 as a main
Smart Points per Serve: 8

Serves: 4 as an entree
Smart Points per Serve: 4

5 - 6 small lobster tails
1/2 red onion, finely diced
3 garlic cloves, grated
2 small red chillies, thinly sliced, extra for garnish
2 teaspoons grated ginger
1/2 cup tomato ketchup
1 1/2 tablespoon kecap manis
1 1/2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons fish sauce
1 tablespoon rice wine vinegar
1/2 cup roughly chopped coriander leaves, plus extra for garnish
1/2 cup water
1 tablespoon corn flour
2 teaspoons oil
1 spring onion, finely sliced

Rinse and pat dry the lobster tails.  Cut in half length ways.

In a medium bowl or jug mix together the onion, garlic, chilli, ginger, ketchup, kecap manis, soy sauce, hoisin sauce, fish sauce, rice wine vinegar and coriander.  Mix well.  

Combine water and cornflour in a small bowl or jug.  Stir into sauce, mixing well.

Heat oil in a wok over high heat.

Add the lobster tails, and toss until they start to change colour.  Continue to cook, tossing, for 4 - 5 minutes.

Add sauce mixture and stir toss tails through the sauce.  Cook until sauce starts to bubble and thicken.  (If too thick add a little more water and bring back to the boil).

Remove from heat and serve garnished with spring onion, coriander and chilli slices.