Black Lobster Tempura/Thai Green Emulsion

Name: Black Lobster Tempura/Thai Green Emulsion
Yield: Serves Four
Ingredients: 1 egg; 1 tbsp lemon juice; 1 tbsp white wine vinegar; 2 tsp Dijon mustard, or 1 tsp English mustard powder; 400 ml sunflower oil; 15 g galangal; 200 g gluten-free self-raising flour; sea salt & black pepper; 1 green chilli, finely sliced; 1 tsp squid ink; 1 tbsp fresh ginger, grated; ½ tsp sea salt; 2 lobsters, meat cut into large nuggets; 1 litre vegetable oil, for frying; 6 tbsp fresh mint leaves; 400 ml sparkling water; 6 tbsp fresh coriander; 100 g seasoned plain flour; 4 sticks lemongrass, crushed, chopped; 4 Kaffir lime leaves; zest of 1 lemon

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Emulsion

6 tbsp fresh coriander
6 tbsp fresh mint leaves
4

Starter
Pescatarian

Method

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