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Ingredients
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Lobster Tail
Tempura Batter
Oil for Frying
Dipping Sauce
Method
Preparation of Lobster
- 1
Prepare the Lobster Tails
Using kitchen shears, cut down the back of the lobster tails to expose the meat. Remove any intestinal vein if present. Rinse under cold water and pat dry with paper towels.
Tempura Batter
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. In another bowl, whisk the egg and cold water together. Combine the wet and dry ingredients gently, being careful not to overmix; a few lumps are fine.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Lobster Tails
Dip each lobster tail in the tempura batter, allowing excess batter to drip off. Carefully place the battered lobster tail into the hot oil. Fry for about 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Dipping Sauce
- 5
Prepare the Dipping Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chopped green onions. Adjust taste as needed.