Black Lobster Tempura/Thai Green Emulsion

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Emulsion

  • 6 tbsp fresh coriander
  • 6 tbsp fresh mint leaves
  • 4


To make the emulsion

Bring a pan of water to the boil, drop in the coriander and mint leaves, blanch for 2 minutes and immediately refresh under cold running water. Drain thoroughly and pat dry on kitchen paper.

Place the Kaffir leaves, lemon zest, lemongrass, grated ginger, chilli, galangal and 100ml sunflower oil into a saucepan and gently heat th