Batter Dipped Lobster Tail & Prawns Recipe
Petite tail and three prawns served over shoestring fries (lobster & prawns available grilled).
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Batter
In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer (or sparkling water) until the batter is smooth and slightly thick. Let it rest for 15 minutes.
- 2
Prepare the Lobster and Prawns
While the batter is resting, prepare the lobster tails by splitting them down the middle and removing the meat. For the prawns, peel and devein them, leaving the tails intact.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
- 4
Coat and Fry
Dip the lobster tails and prawns into the batter, ensuring they are fully coated. Carefully place them in the hot oil and fry in batches for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
- 5
Cook the Fries
In the same oil, fry the shoestring fries until golden and crispy. Drain on paper towels and season with salt.
- 6
Serve
Place the crispy lobster tails and prawns over a bed of shoestring fries and serve immediately.
