WOK LOBSTER

Martin Bosley / Illustration Kohl Tyler-Dunshea

	300g crayfish tail (about 2 tails)
	130g prawn cutlets
	canola oil
	1 teaspoon garlic, crushed
	2 tablespoons XO sauce (available in jars from Asian markets)
	75g green and/or red capsicum, diced
	50g button mushrooms, stalks removed
	85g whole water chestnuts, peeled
	80g snow peas, trimmed
	1 cup chicken stock
	10g sugar
	pinch salt
	1 tablespoon cornstarch mixed with a little water to make a slurry
	4 teaspoons Chinese cooking wine sesame seeds and pea shoots, to serve

1.	Split the crayfish lengthwise from the top to the end of the tail.
2.	Clean out but leave shells on and chop with a large knife or cleaver into 3 pieces each.
3.	Bring a large saucepan of water to the boil, then turn down to a simmer and carefully lower in the crayfish, ensuring it is completely submerged.
4.	Poach for about 6 minutes, making sure the water does not boil again.
5.	Remove the crayfish and drain on a wire rack.
6.	Poach the prawns for 2 minutes.
7.	Heat some canola oil in a wok, add the garlic and XO sauce and fry for 10 seconds, then add all the vegetables, then the crayfish tails and prawns and stir-fry for about 1 minute.
8.	Add the chicken stock, sugar and salt and cook for another minute.
9.	Add the cornstarch slurry and cook until all the liquid is absorbed and the sauce has thickened (takes about 10 seconds) then add the Chinese cooking wine.
10.	Toss and then immediately transfer to a serving platter.
11.	Garnish with sesame seeds and pea shoots.