Lobster corn dog with tamarind ketchup

1 servings

Ingredients

Quantity Ingredient
6 cups Vegetable oil
3 cups Corn meal
½ cup Sugar
3 Eggs
¼ cup Milk
2 Lobster tails; (8-ounce)
2 cups Tamarind; fresh
2 cups Red tomato; chopped
1 cup White onion; diced
3 Cloves garlic; minced
2 cups Orange juice
½ Box brown sugar
1 cup Mango; chopped
2 Red bell peppers; grilled

Directions

TAMARIND KETCHUP

Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.

TAMARIND KETCHUP:

In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.

Converted by MC_Buster.

Per serving: 13123 Calories (kcal); 1329g Total Fat; (89% calories from fat); 136g Protein; 217g Carbohydrate; 1100mg Cholesterol; 1909mg Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 5½ Vegetable; 12 Fruit; 263 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO51 Converted by MM_Buster v2.0n.

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