Title: Stir-Fried Lobster with Ginger Sauce - Pad Goong Mang-Gor
Categories: Thai Seafood
Yield: 4 Servings

1 1/2	lb	Cooked Lobster
2	tb	Oil
4		Minced Garlic Cloves
2	tb	Sliced Fresh Ginger
1/4	c	Sliced Green Jalapeno Peppers (Prik Chee Fa)
1/2	c	Chopped Green Onions, Scallions, Spring Onions
1		Beaten Eggs
1	ts	Freshly Ground Peppercorns
2	tb	Oyster Sauce
1	tb	Fish Sauce (Nam Pla)
1	tb	Sugar

The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp. ~--------------------------------------------------------------------- ~-- Scrub the lobster clean and separate into large 2-inch pieces. Cut the tail into individual sections.

Heat a large skillet on high and add the oil. Add all the remaining ingredients except the lobster and stir-fry for 30 seconds. Add the lobster pieces to the skillet, cover, and steam on medium-high heat for 2 more minutes. Remove to a platter and serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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