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Steamed Lobster Recipe

 Steamed Lobster Recipe Steamed Lobster Recipe Steaming is one of the best methods for cooking lobster, as it preserves its natural sweetness and delicate texture. This method allows the lobster to cook evenly, ensuring a tender, juicy meat without becoming rubbery. Here's a simple recipe for steaming lobster to perfection. Ingredients (Serves 2) 2 live lobsters (about 1.5 to 2 pounds each) 2-3 cups water 1 tablespoon salt (for the water) 1-2 lemon wedges (for serving) 2-3 tablespoons melted butter (for dipping, optional) Fresh herbs like thyme or rosemary (optional, for flavor) Instructions 1. Prepare the Lobsters Fill a large pot with about 2-3 cups of water, or enough to cover the bottom of the pot about 2 inches deep. Add 1 tablespoon of salt to the water to help enhance the flavor of the lobster. Optionally, you can add some fresh herbs like thyme or rosemary for added aroma. 2. Bring Water to a Boil Bring the water to a rolling boil over high heat. 3. ...
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Prawn tempura

 Prawn Tempura


Prawn Tempura

This Prawn Tempura recipe delivers perfectly crispy, golden-brown prawns with a light and airy batter. Serve with dipping sauce for an authentic Japanese experience that’s great as an appetizer or a main course.

Ingredients

(Serves 4)

For the Tempura:

  • 1 pound (500g) prawns, peeled and deveined (leave tails intact)
  • 1/2 cup all-purpose flour (plus extra for dusting)
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ice-cold water
  • 1 egg yolk
  • Vegetable oil, for frying

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup dashi stock (or water with a pinch of instant dashi powder)
  • 1 teaspoon grated ginger (optional)

Instructions

1. Prepare the Prawns

  • Pat the prawns dry with paper towels. Use a small knife to make shallow slits along the underside of each prawn to straighten them, then gently press them flat.

2. Make the Dipping Sauce

  • Combine soy sauce, mirin, dashi stock, and grated ginger in a small saucepan. Bring to a gentle simmer over low heat, then remove from heat and set aside.

3. Prepare the Tempura Batter

  • In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • In a separate bowl, mix the ice-cold water and egg yolk. Gradually add the liquid to the dry ingredients, stirring gently. The batter should remain slightly lumpy for the best texture.

4. Heat the Oil

  • Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

5. Coat and Fry the Prawns

  • Lightly dust the prawns with flour, shaking off the excess.
  • Dip each prawn into the tempura batter, ensuring an even coat, then carefully lower it into the hot oil.
  • Fry in small batches for 2-3 minutes, or until golden and crispy. Avoid overcrowding the pan to maintain the oil temperature.

6. Drain and Serve

  • Transfer the fried prawns to a plate lined with paper towels to drain excess oil.
  • Serve immediately with the dipping sauce on the side.

Tips

  • Cold Batter: Keep the batter cold to ensure a light, crispy texture. You can place the batter bowl over a larger bowl filled with ice.
  • Alternative Dips: Try serving with ponzu sauce, sweet chili sauce, or spicy mayo for variety.
  • Vegetable Tempura: Use the same batter for vegetables like sweet potatoes, zucchini, or mushrooms for a tempura platter.

This Prawn Tempura is crispy, light, and utterly delicious—a Japanese classic you can easily recreate at home! 🍤✨

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