Lobster Corn Dog With Tamarind Ketchup
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
35
Spice
33
Sweetness
56
Sourness
32
mins
Prep time (avg)
7.5
Difficulty
Ingredients:
6 cups
Vegetable Oil3 cups
Cornmeal1 cup
Sugar3
Eggs1.25 cup
Milk2 cups
Tamarind (fresh)2 cups
Tomato (red, chopped)1 cup
White Onion (diced)3 cloves
Garlic (minced)2 cups
Orange Juice1 cup
Mango (chopped)Directions:
1
For the Tamarind Ketchup: In a large saute pan over medium-high heat, cook all ingredients until tender
2
Transfer the mixture to the jar of a blender and puree until smooth
3
Pour the ketchup through a fine sieve into a medium bowl
4
Season to taste with salt and pepper
5
Lobster Corn Dog: Preheat 6 cups vegetable oil to 350 degrees
6
Whisk together cornmeal, sugar, eggs and milk, set aside
7
Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top
8
Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes
9
Serve with Tamarind Ketchup