| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 1 |
lb |
Lobster meat |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
|
Egg |
|
|
Flour |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces).
2. Clean and shell lobster. Cut meat in 1/2-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, http://www.erols.com/hosey.
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