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Tempura Lobster with basil
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
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Ingredients
for
4
- Ingredients
- 500 grams crayfish (deveined and peeled down to the tail end)
- 1 handful Basil
- 75 grams Pastry flour
- 75 grams Potato starch
- 1 tsp Baking powder
- 1 Tbsp olive oil
- 1 pinch salt
- vegetable oil (for frying)
Preparation steps
1.
Rinse spiny lobster and pat dry. Rinse basil, pluck leaves from stem and pat dry. For the tempura batter, mix flour in a bowl with potato starch, baking powder, olive oil, salt and about 125 ml (approximately 4 ounces) of cold water and stir until a thick liquid batter is formed.
2.
Dip each spiny lobster in the tempura batter. Heat oil in a pan and fry for 1-2 minutes until golden brown. Dip basil leaves into the batter and fry until golden brown. Let rest on absorbent paper towel and serve.
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