Panko breaded lobster strips with Asian slaw

Try this recipe for Bridlington Bay Lobster claws cooked in a light batter, coated in crispy breadcrumbs and served with an Asian inspired slaw.

 

What you need to know

Serves: 2
Prep: 30 mins
Cook: 4 mins
Difficulty: Medium

Ingredients

4 cooked lobster claws, shell and blade removed
1/2 tsp fine salt1/4 tsp white pepper
75g self raising flour
125ml warm water
25g Panko breadcrumbs
25g natural breadcrumbs
1 tsp toasted sesame seeds
Oil for deep frying

Slaw

120g red cabbage, sliced
2 spring onions, sliced
45g carrot, cut into strips
1/2 red pepper
1 1/2 tbsp coriander leaves, chopped


Dressing

2 1/2 tbsp rice vinegar
1/2 tbsp sugar
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp sriracha sauce 
1 tbsp fresh ginger, grated
1 garlic clove, minced

Photo by Rob Green

Instructions

  1. Toss together the slaw ingredients. Set aside
  2. Mix all the dressing ingredients together. Set aside
  3. Add the salt and pepper to the flour then slowly whisk in the water to make a smooth batter
  4. Mix the breadcrumbs together. Put into a shallow dish
  5. Dip the lobster strips into the batter, then press into the breadcrumbs until coated
  6. Heat the oil to 180°C and fry the lobster strips for 2 minutes or until golden brown
  7. Mix together the dressing and the slaw and sprinkle with the sesame seeds
  8. Put the slaw into a serving dish and top with the crispy lobster strips

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