How to Fry Lobster Tails Tempura Style
These lobster tails are seriously delicious. They are coated in a tempura batter for a nice crunch and are served with a homemade sweet ‘n sour sauce for perfect harmony. You are going to love the rich seafood flavors in this dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
- 8 shelled lobster tails
- 2 cups (500ml) very cold water
- 2 eggs
- 2 cups (270g) sifted all-purpose flour
- Salt and black pepper, to taste
- Oil, for deep-frying
- 2 tablespoons ketchup
- ½ cup (100g) brown sugar
- ¼ cup (40g) cornstarch mixed with 4 tablespoons water
- ⅓ cup (85ml) rice vinegar
- 2 teaspoons soy sauce
- Break the eggs into a bowl and beat them.
- Add the water, then add the flour and mix lightly.
- Do not over-mix the tempura batter. It is perfectly okay to leave it a bit lumpy – this actually gives the best tempura texture.
- Sprinkle salt and black pepper over the lobster tails and then coat them in the batter.
- Deep-fry them at 350 degrees F (180 degrees C) for 2 minutes or until golden brown.
- Drain on paper towels.
- Put the vinegar, sugar, soy sauce, and ketchup in a pan and bring the mixture to a boil.
- Combine the cornstarch and water, and then add this to the pan, stirring to thicken.
- Serve the sweet ‘n sour sauce with the lobster tail tempura.
- If you prefer the sauce chilled then make it first instead of last.
- Lobster tail recipes like this one are great to make as an indulgent snack for the family, or even for an event such as a dinner party. No one can fail to be impressed with this gourmet recipe.
Keywords: tempura lobster tails, japanese lobster tail recipe