As requested;

Ingredients

450g of lobster meat, cut into chunks.
60ml chinese rice wine
3tsp finely sliced ginger
12 egg whites
1/2tsp cream of tartar
Oil for frying (I use canola)
125ml of fish or chook stock
1tsp cornflour
3tbsp of finely-sliced spring onions
2tbsp of spring onion greens, finely sliced

• Put the lobster meat in a bowl with 1tbsp of the rice wine, 1 tsp ginger and 1/2tsp of salt, and toss lightly to coat.

• Beat the egg whites and cream of tartar using a ballon whisk until stiff, then f0old lobster into this mixture.

• Heat oil in wok over high heat, then pour in the lobster, in batches - do not stir, just work the oil up from the bottom. Remember its hot oil and these pieces will cook in no more than a couple of minutes.

• Combine stock, white pepper, sesame oil, cornflour and remaining rice wine & 1tsp salt.

• Reheat wok, leaving just 2tbsp of the oil from the lobster, use this to stirfry the spring onions and remaining ginger for just 10secs.
• Add stock mix and  cook until thickened, add the lobster and coat with the sauce.
• Sprinkle with sping onion greens and serve.