BRIDLINGTON BAY
panko breaded
lobster strips
With Asian slaw
Serves: 2
Prep: 30 mins
Cook: 4 mins
Difficulty: Medium
Try this recipe for Bridlington Bay Lobster claws cooked in a light batter, coated in crispy breadcrumbs and served with an Asian inspired slaw.
ingredients
- 4 cooked lobster claws, shell and blade removed
- 1/2 tsp fine salt1/4 tsp white pepper
- 75g self raising flour
- 125ml warm water
- 25g Panko breadcrumbs
- 25g natural breadcrumbs
- 1 tsp toasted sesame seeds
- Oil for deep frying
SLAW
- 120g red cabbage, sliced
- 2 spring onions, sliced
- 45g carrot, cut into strips
- 1/2 red pepper
- 1 1/2 tbsp coriander leaves, chopped
DRESSING
- 2 1/2 tbsp rice vinegar
- 1/2 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha sauce
- 1 tbsp fresh ginger, grated
- 1 garlic clove, minced
INSTRUCTIONS
- Toss together the slaw ingredients. Set aside
- Mix all the dressing ingredients together. Set aside
- Add the salt and pepper to the flour then slowly whisk in the water to make a smooth batter
- Mix the breadcrumbs together. Put into a shallow dish
- Dip the lobster strips into the batter, then press into the breadcrumbs until coated
- Heat the oil to 180°C and fry the lobster strips for 2 minutes or until golden brown
- Mix together the dressing and the slaw and sprinkle with the sesame seeds
- Put the slaw into a serving dish and top with the crispy lobster strips