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Lobster Balls
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Serves : 3
Preparation time :
7 minutes
Cooking time : 9 minutes
Ingredients :
3 oz. self-raising flour
1 small egg 1/4 pint ( U.S. 5/8 cup) water
12 oz. raw lobster*
Pinch each pepper, slat, sugar and Ve-Tsin
1 tablespoon cornflour
Peanut oil for deep frying
Parsley to garnish
*Lobster is given here but crawfish or Pacific prawns can be used instead.
Method :
First, make the batter. Stir the flour into a basin, work in the egg and gradually beat in the water. Leave to rest for an hour or so.
Prepare the shellfish. Cut it into suitable pieces, trim off any ragged bits and discard the black intestinal lines. Dust with the seasoning and roll in the cornflour. Coat with the batter and drain off excess.
Gradually heat the oil which should be deep enough to cover the 'ball' when they are dropped into it. The oil should be hot enough to colour the surface and also cook the raw lobster through about 7-8 minutes. Drain, transfer to a heated serving dish and garnish with parsley.
VARIATION
Heat 1/4 pint ( U.S. 5/8cup) of sweet-sour sauce. Gently roll the drained 'ball' on absorbent paper then drop them into the sauce and heat through.
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