Deep-fried sweet-and-pungent lobster

4 Servings

Ingredients

Quantity Ingredient
Sweet-and-pungent sauce
1 pounds Lobster meat
½ teaspoon Salt
1 teaspoon Sugar
1½ tablespoon Soy sauce
1 Egg
Flour
Oil for deep-frying

Directions

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces).

2. Clean and shell lobster. Cut meat in ½-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, .

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