Tempura Rock Lobster Sando, Sambal Aioli, Pickled Cucumber and Coriander
By Chef Peter Rollinson
Ingredients
-
Western Rock Lobster Tail (approx. 400g each), cut into 50 30g pieces: 6 tails
- White Sandwich Loaf (crusts removed): 50 slices
- Plain Flour for Dusting of Lobster
Tempura Batter
- Water (cold): 600ml
- Soda Water (cold): 400ml
- Corn Flour: 120g
- Cake Flour: 600g
- Egg (cold): 4
- Handful of Ice
Cucumber Pickle
- Water: 100g
- Caster Sugar: 200g
- Rice Vinegar: 350g
- Baby Qukes (sliced): 1 punnet
- Salt: 1 tbsp
Garnish
- Coriander Cress
- Lime (cut into 50 small wedges): 5
Directions
Cucumber Pickle
-
Simmer water, sugar, and rice vinegar until dissolved. Chill.
-
Toss sliced cucumbers with salt, rest 30 mins, rinse, pat dry, then vacuum pack in cooled pickling liquid.
Tempura Batter
-
Sift and chill flours.
-
Whisk eggs with water and soda water, mix into flour with chopsticks until just combined.
-
Add ice, keep chilled.
Prep Lobster
-
Lightly dust pieces with flour.
Bread
-
Spread aioli thinly, like butter.
Fry Lobster
-
Dip floured lobster in tempura batter, fry until golden and crisp. Drain and season with salt.
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