Lobster Tail Baos
PrintA classic recipe with a Canadian lobster twist. This can be made with frozen lobster tails to cut down on preparation time – without sacrificing the buttery, sweet and delicious flavours that will remove any chance of people leaving leftovers!
Ingredients
- 4 frozen baos
- 200g of frozen lobster tails (2-3)
- 3 tbsp potato starch
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3 tbsp kewpie mayonnaise
- 1 tbsp ketchup
- 1/2 tbsp honey
- 1/4 cup of wakame salad
- 1/4 cup of cucumber slices
- 1 tbsp of roasted white and black sesame seeds
Method
- De-shell the lobster tails and cut into 1-inch chunks. Mix together potato starch, cornstarch and salt, then toss and thoroughly coat lobster chunks in the mixture.
- Steam the frozen baos as per package instructions and set aside, keeping them warm in the steamer.
- Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 140°F, set aside.
- Mix together the kewpie mayonnaise, ketchup and honey.
- Assemble each bao with mayo sauce, chunks of lobster, wakame salad and cucumber slices. Drizzle more mayo sauce and garnish with sesame seeds.
