Deep-Fried Sweet-And-Pungent Lobster

Categories: Seafood

Serves: 4 Servings

Ingredients:

Sweet-and-pungent sauce
1 lb Lobster meat
1/2 ts Salt
1 ts Sugar
1 1/2 tb Soy sauce
1 Egg
Flour
Oil for deep-frying

Instructions:
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces).

2. Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly
with salt.

3. Combine sugar and soy sauce; then add to lobster cubes and toss gently.
Let stand 15 minutes, turning occasionally. Drain, discarding marinade.

4. Beat egg lightly. Dip lobster cubes in egg; then dredge in flour.

5. Deep-fry as in "Basic Deep-fried Lobster" and drain on paper toweling.

6. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS:

1. For the marinade in step 3, substitute 1 tablespoon lemon juice, 1
teaspoon soy sauce.

2. Omit step 4 and coat the cubes instead with the batter (or its
variations) given in "Basic Deep-fried Lobster".

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Previous: Deep-Fried Sweet-And-Pungent Fish | Next: Deep-Fried Tofu