Lobster Tempura

Japanese Style Lobster Tempura

4 Portions

Ingrédients

Lobster (with Head And Shell) • 300g

Flour • 200g

Cold Water • 200ml

Mango Juice • 10ml

Lime Juice • 10ml

Sriracha Sauce • 50ml

Ketchup • 10ml

Corn Oil • 500ml

Méthode

étape 1

Cut The Lobster And Remove The Flesh. Fry The Lobster Shells In Corn Oil Until They Turn Red (the Lobster Shells Will Be Used Later For Serving Dexterity)
étape 2

Cut The Removed Lobster Into Bite-sized Pieces. Sprinkle On The Diced Flour.
étape 3

Make Tempura Batter By Mixing Flour With Cold Water. Dip The Lobster In The Tempura Batter And Fry In Corn Oil At 180°c For About 3 Minutes.
étape 4

Arrange The Fried Lobster Meat On The Lobster Shell. Serve With A Sauce: Mix Mango Juice, Lime, Sriracha Sauce, And Ketchup Together Until Combined.
étape 5

Cooking Tip For The Tempura Batter: To Make The Batter Crispy, Use Cold Water And Don’t Break The Batter When Frying.

Demander une table à Sora Rooftop

Name: Lobster Tempura
Yield: 4
Cuisine: Japanese
Ingredients: Lobster (With head and shell) 300g; Flour 200g; Cold water 200ml; Mango juice 10ml; Lime juice 10ml; Sriracha sauce 50ml; ketchup 10ml; Corn oil 500ml