seafood

the best tempura lobster with dipping sauce

servings
4

method

Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It’s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ‘master’, who does a lot of shouting.

To kill the lobsters take a sharp knife, place it at the crown of the head, and cut straight down – this will kill them straight away. Twist off the tail and both claws. Cut the tail in half lengthways and each tail half into 3. Chop the claws into 3, slice up the remaining body meat, and place, with the tail pieces, in a bowl with any juice that comes out.

Mix the dipping sauce ingredients together in a bowl and set aside.

I suggest you use a deep-fat fryer as it’s easier to control. Heat it to 170°C/325°F. You can use a wok half-filled with oil, safely positioned on a stove with a thermometer, but be aware of other people (curious kids) and of possibly knocking things over if doing it this way. To make the batter, whisk the egg yolks and iced water together, add the cornflour and flour, and stir together using chopsticks – this helps to keep the batter a bit lumpy, which is what you want. Add the okra, chillies and lobster to the batter. Feel free to add any other veggies you fancy. Fine slices of sweet potato, whole spring onions, coriander stalks and baby courgettes with their flowers are all good. Once battered, pick up the lobster and veg and carefully put them into the oil.

Don’t try to cook the tempura all at once – do them in 2 batches. Cook them until light golden and crisp on both sides. Drain them on some kitchen paper and then put them on to a plate. Serve the tempura with the dipping sauce and a dish of flavored salt – I would suggest either jasmine tea salt or citrus salt.

Try this: I once worked in a Japanese restaurant and when the chefs put the veg into the oil, they dripped extra batter from a height on to them. This gave the tempura a really crunchy, spiky look and feel. You don’t have to do this but it’s a good little trick.

• from Jamie's Kitchen

ingredients

• 2 x 1.3kg/2lb 14oz live lobsters
• 1 handful of okra, left whole
• 4 fresh red chillies, left whole
• optional: edible flowers, such as viola, borage, courgette

for the tempura batter:
• 2 egg yolks
• 350ml/12fl oz iced water
• 1 teaspoon cornflour
• 200g/7oz self-raising flour

for the dipping sauce:
• 12 tablespoons rice wine vinegar
• 4 tablespoons sugar
• 2 tablespoons soy sauce
• 2 teaspoons grated fresh ginger

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tried this recipe or a similar one? share your tips...

1. by rogerio galego luiz on Tue 23 Aug 2011 @ 12:25

Parabens pelas suas receitas<br /> Um verdadeiro cheff cria suas receitas e voce supera a criatividade em criar

2. by leishy on Mon 28 Dec 2009 @ 12:58

Jamie have you any other recipies that i could try for lobster, or a sauce that works well with lobster. love your work cheers.

3. by Olen on Tue 21 Apr 2009 @ 18:21

Never heard of eggs in tempura batter, but the ice-cold liquid is correct. As a matter of fact, everything for the batter should be cold. And, mixing barely, leaving some lumps, does produce a fluffier batter. I find that replacing 1/4 or more of the flour with corn starch yields a finished product that is crispier, fluffier and does not go limp and rubbery as quickly.

4. by Cream on Sun 16 Mar 2008 @ 09:31

Hi Jamie, I impressed your Tempra and you worked Japanese restaurant before!
Yeah, tempra chef peforme to creat spiky tempra butter, which is quite skilful!

You really know about it!
Anyway I would try jasmine salt to have it!

Cream

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