Site hosted by Build your free website today!
Coconut Crusted Lobster With Sweet Chilli Sauce ( Seafood / Appetisers )

150 g frozen lobster
1 egg
100 g coconut powder
1 cucumber, juliened
1 spring onion, chopped
2 tbsp finely chopped coriander
1 lemon
25 ml sweet chilli sauce
1 small sheet of spring roll
15 g lettuce
100 ml corn oil
salt and pepper to taste
1 g black peppercorns, crushed

Thaw lobster. Slice meat to bite size pieces. Season with salt, pepper and 1 tbsp lemon juice. Beat the egg. Dip lobster in egg and coat with coconut powder. Shallow fry in corn oil till done. Place lobster on tissue to remove excess fat. Shape the spring roll sheet into a basket and bake till crisp. Toss the lettuce in 1 tsp lemon juice and sprinkle salt and pepper. Fill lettuce in the basket. Mix sweet chilli sauce, spring onions, coriander, crushed black pepper and lemon juice. Place the cucumber salad in the centre of the plate and arrange the salad baasket on top. Place the lobster pieces arond the salad with a little dressing under each piece.