Fried Lobster With Sticky Sauce - cooking recipe

Ingredients

None None FOR THE STICKY SAUCE
7 oz palm sugar, melted
1/2 cup tamarind liquid
1/2 cup fish sauce
1 stalk lemongrass, pounded
1 None shallot, pounded
1 None large red chili, pounded
1 None kaffir lime leaf, pounded
2 None fresh cilantro roots, washed, pounded
None None FOR THE LOBSTER
2 None live lobsters
None None all-purpose flour, for dusting
4 cups canola oil
6 spears asparagus, woody ends snapped off, sliced on a bias
6 None baby corn cobs, sliced on a bias
None None deep fried basil leaves, to garnish
None None lime wedges, to garnish

Preparation

To make the sticky sauce, bring all sauce ingredients to a boil. Reduce heat and simmer for 15 mins. Strain, discarding any solids. Set aside.
Meanwhile, to kill the lobsters, freeze for 1 hour. Cut in half lengthwise, clean then cut each half into 4 even pieces. Dust lobster pieces with flour.
Heat oil to 350\u00b0F. Fry lobster pieces until crisp and golden. Transfer to a wok along with vegetables. Add sticky sauce and toss to coat. Cook until heated through.
To serve, transfer lobster and vegetables to a serving plate. Garnish with fried basil leaves and lime wedges.