Deep-fried Sweet-and-pungent Lobster
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | lb | Lobster meat |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1 1/2 | T | Soy sauce |
| 1 | Egg | |
| Flour | ||
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). Clean and shell lobster. Cut meat in 1/2-inch cubes and sprinkle lightly with salt. Combine sugar and soy sauce; then add to lobster cubes and toss gently. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. Beat egg lightly. Dip lobster cubes in egg; then dredge in flour. Deep-fry as in "Basic Deep-fried Lobster" and drain on paper toweling. Reheat sweet-and-pungent sauce. Pour over lobster and serve. VARIATIONS: For the marinade in step 3, substitute 1 tablespoon lemon juice, 1 teaspoon soy sauce. 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, http://www.erols.com/hosey.
A Message from our Provider:
“Have you kept your promise to God?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 46.5mg
Sodium: 510mg
Potassium: 111.7mg
Carbohydrates: 61.3g
Fiber: 2.2g
Sugar: 1.4g
Protein: 10g