Here is the recipe for Sunda's Good Fortune to celebrate the Chinese New Year:

1 EACH LOBSTER TAIL CUT IN HALF

8 EACH SHRIMP

2 CUPS POTATO STARCH

1 CUP BABY CORN

1 CUP SNOW PEAS

1 CUP CARROTS

1 CUP WATER CHESTNUTS

1 CUP SLICED SHIITAKE MUSHROOMS

1 CUP RED PEPPERS

½ CUP CHOPPED GARLIC

3 CUPS CHICKEN STOCK

½ CUP WATER 2

TBSP CORNSTARCH

½ CUP SLICED GINGER

¼ CUP SLICED SCALLIONS

SALT AND PEPPER

3 TBSP SESAME SEED OIL

4 CUPS CANOLA OIL FOR FRYING

-HEAT OIL IN A WOK TO 350 DEGREES

-TOSS LOBSTER TAILS AND SHRIMP IN A BOWL WITH POTATO STARCH

-CAREFULLY ADD LOBSTER AND SHRIMP TO OIL, COOK UNTIL GOLDEN BROWN AND CRISPY ABOUT 5-8 MINUTES. SEASON WITH SALT AND PEPPER, SET ASIDE

-REMOVE OIL FROM WOK

-IN A BOWL ADD ½ CUP WATER AND 2 TABLESPOONS CORNSTARCH TO MAKE A SLURRY, SET ASIDE

-IN A WOK ADD SESAME SEED OIL, ONCE HOT, ADD GARLIC, GINGER, RED PEPPERS, MUSHROOMS, WATER CHESTNUTS, CARROTS AND SNOW PEAS. TOSS UNTIL SOFT ABOUT 5 MINUTES

-ADD THE SHRIMP AND LOBSTER TAIL AND TOSS UNTIL EVENLY MIXED

-ADD CHICKEN STOCK AND BRING TO A BOIL. ONCE STOCK IS BOILING SLOWLY ADD THE CORNSTARCH SLURRY. IT SHOULD THICKEN IN ABOUT 2 MINUTES.

-SEASON WITH SALT AND PEPPER TRANSFER TO A PLATE AND GARNISH WITH SCALLIONS

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