Deep-fried sweet-and-pungent lobster
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sweet-and-pungent sauce | ||
| 1 | pounds | Lobster meat |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1½ | tablespoon | Soy sauce |
| 1 | Egg | |
| Flour | ||
| Oil for deep-frying | ||
Directions
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces).
2. Clean and shell lobster. Cut meat in ½-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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .