Fltilyklar
Deep-fried lobster and tiger prawns with salted peanut sauce
(4 people)
8 large lobster tails (open shell, but do not remove the tail)
8 large tiger prawns (open shell, but do not remove the tail)
Dough
3 egg whites
0.5 dl water
1 tsp sesame oil
salt
pepper
1/2 tsp sugar
100-150 g flour
1 tsp yeast
Method
Stir together and allow to cool in a refrigerator for 4 hours.
Sauce
1 dl salted peanuts
1 garcil clove (chopped, not too finely)
½ red chilli (chopped, not too finely)
2 dl water
Method
Bring everything to a boil and let simmer for 30 minutes, or until the peanuts are soft. Then put the sauce into a blender and make a purée, which then is put into a bowl and kept warm over steaming water. Dry the lobster and the prawns before dusting with flour. Put the flout-coated seafood into the dough and fry in a wok-pan using medium heat. Allow the seafood to dry on a paper towel and serve immediately with boiled rice.
8 large lobster tails (open shell, but do not remove the tail)
8 large tiger prawns (open shell, but do not remove the tail)
Dough
3 egg whites
0.5 dl water
1 tsp sesame oil
salt
pepper
1/2 tsp sugar
100-150 g flour
1 tsp yeast
Method
Stir together and allow to cool in a refrigerator for 4 hours.
Sauce
1 dl salted peanuts
1 garcil clove (chopped, not too finely)
½ red chilli (chopped, not too finely)
2 dl water
Method
Bring everything to a boil and let simmer for 30 minutes, or until the peanuts are soft. Then put the sauce into a blender and make a purée, which then is put into a bowl and kept warm over steaming water. Dry the lobster and the prawns before dusting with flour. Put the flout-coated seafood into the dough and fry in a wok-pan using medium heat. Allow the seafood to dry on a paper towel and serve immediately with boiled rice.
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