Fried lobster tail with coconut

Ingredients for Fried lobster tail with coconut

Instructions for Fried lobster tail with coconut

To prepare the Fried lobster tail with coconut recipe, please follow these instructions:

Rinse the virgin hips under running cold water. Turn the tails from the heads. Cut the underside of the tail with a scissors and arrow carefully out the meat. Remove the intestine, the dark strand that passes through the tail.

Stir the ingredients together to the marinade. And put the tails in and let them marinate 1 - 2 hours in the fridge.

Stir baking powder, corn flour and wheat flour together. Stir milk and coconut milk for a little while, together with oil and salt and stir it to a linden dough. Leave it to rest for approx. 15 minutes.

Take the lobster tails up of the marinade and let them drip off. Heat the frying oil into a frying pan to 180 degrees. A French bread dough of 1 cm. Must be golden brown in 1 minute.

Turn the tails into flour and dip them one at a time in the fryer. Place them in coconut and place them in the frying pan, no more than 4 to 5 pieces. at a time. Let them fry until golden, approx. 3 minutes. Take them up with a cavity and let them drip onto greasy paper.

tips:
Keep the virgin tailpipes warm in a hot oven with the oven door on the clamp. Serve them as a starter with a yogurt dip, seasoned with garlic, curry and stewed ginger, as well as a green salad for.