Lobster balls and long beans stir fry

Sam likes buying those frozen seafood balls in the grocery — fish balls, squid balls, shrimp balls, prawn balls, crab balls, lobster balls… I always ask her to choose fish balls over the others because I am allergic to crustaceans. Last time, she wanted lobster balls and she couldn’t be persuaded to choose something else. I sighed — resigned to the fact that I won’t get a bite.

Earlier today, I was preparing lunch and I realized that the freezer was almost empty. But the bag of lobster balls was still unopened. I decided I’d make something with it for the girls and I could just have the leftover almondigas from last night.

I was cutting the bag open when my eyes lingered on the labels. What do you know? The darn lobster balls were made with fish. Good for me.


Inspired that I could eat more than leftovers, I did something really good with the lobster balls. I stir fried them with sitaw, very Chinese style.

Then, I made avocado salad at Sam’s insistence. The avocado salad recipe, later; the recipe for the lobster calls and long beans stir fry, right now.

Recipe: Lobster balls and long beans stir fry


  • a bunch of sitaw (a.k.a. long beans, string beans), the amount depends on whether you want less vegetables and more lobster balls or just the opposite
  • salt
  • 2 tbsps. of cooking oil
  • 12 lobster balls, quartered
  • 2 red onions, roughly chopped
  • 3 cloves of garlic, minced
  • 1/2 tsp. of grated ginger
  • 1 tbsp. of light soy sauce
  • 2 tbsps. of oyster sauce
  • freshly ground pepper
  • 2 generous pinches of sugar
  • a drizzle of sesame seed oil


  1. Boil about six cups of water with 1 tbsp. of salt.
  2. Cut off both tips of the long beans and discard.
  3. Cut the long beans into two-inch lengths. Drop into the boiling water. Cook for about ten minutes. Drain, rise with cold water, drain again and set aside.
  4. Heat the cooking oil in a frying pan or wok.
  5. Fry the quartered lobster balls until the edges start to brown.
  6. Add the chopped onions, minced garlic and grated ginger. Stir fry for a minute.
  7. Add the cooked long beans. Stir.
  8. Pour in the soy sauce and oyster sauce. Season with pepper and sugar. Stir and toss alternately just until the long beans are heated through.
  9. Turn off the heat, drizzle with a little sesame seed oil and serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

8 Responses

  1. Carol B. says:

    Why do they call it lobster balls if it’s made of fish? Hindi ba ito pandaraya sa consumer? Anyway, next time I buy those here, I’ll check what it is made of.

    • Haaay, welcome to the Philippines. It’s such common practice here. One ingredient is lobster flavor so they’re lobster balls.

      Same thing, I suppose, why “orange” powdered juice is so labeled.

      Hotdogs are even supposed to contain added vitamins according to their labels. :-P

  2. Norina says:

    I cant wait for the avocado salad recipe. Haas avocados were on sale the other day, looking so nice that I end up picking up several pieces. If those mangoes from my backyard are ready I wouldnt mind making some avocado-mango salsa but those mangoes are taking their precious time to get bigger :D

  3. tin says:

    Last time I bought kani sticks, I checked the ingredients. It’s made of fish too.

  4. biyay2 says:

    For a while there you had me thinking that lobsters had balls :)

  5. Jec says:

    I tried this recipe for my baon. :) Instead of lobster balls, I used kikiam. Worked well for me. I like it though my mother and sister won’t touch it. Lol.
    Thanks thanks!