Step 1

Wash and cut the spring onions into 10cm (3.9") segments, then leave aside for later.

Step 2

Lightly coat the lobster with the potato starch so there is a thin layer on the outside of each piece.Tip: Toss the pieces in a colander with the starch to shake off any excess.

Step 3

In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate.

Step 4

Add 4 tbsp oil into the wok on high heat and stir fry the ginger and garlic for 30 seconds or until fragrant.Note: You can reuse some of the oil used for frying from earlier.

Step 5

Add the semi-cooked lobster in and toss with the aromatics for 1 minute.

Step 6

Pour the water in and season with the salt, sugar and chicken bouillon powder. When it comes to a boil, turn the heat to low and slowly pour in the starch slurry while stirring until it thickens.

Step 7

Serve immediately as is!