Recipe - Deep-Fried Sweet-And-Pungent Lobster

Sweetandpungent sauce
1 pound Lobster meat
One half teaspoon Salt
1 teaspoon Sugar
1 One half tablespoon Soy sauce
1 Egg
Flour
Oil for deepfrying

1. Prepare a sweetandpungent sauce (see recipes for "SweetandPungent"
sauces).

2. Clean and shell lobster. Cut meat in 1/2inch cubes and sprinkle lightly
with salt.

3. Combine sugar and soy sauce; then add to lobster cubes and toss gently.
Let stand 15 minutes, turning occasionally. Drain, discarding marinade.

4. Beat egg lightly. Dip lobster cubes in egg; then dredge in flour.

5. Deepfry as in "Basic Deepfried Lobster" and drain on paper toweling.

6. Reheat sweetandpungent sauce. Pour over lobster and serve. VARIATIONS:

1. For the marinade in step 3, substitute 1 tablespoon lemon juice, 1
teaspoon soy sauce.

2. Omit step 4 and coat the cubes instead with the batter (or its
variations) given in "Basic Deepfried Lobster".

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.