Tempura Lobster with Colorful Vegetable Medley

Instructions

1. 1

   Prepare the tempura batter by combining the all-purpose flour, cornstarch, and baking powder in a bowl. Whisk in the ice-cold water until the batter is smooth. Set aside.

2. 2

   Prepare the dipping sauce by whisking together the soy sauce, rice vinegar, honey, grated ginger, sesame oil, and chopped green onions in a small bowl. Set aside.

3. 3

   Using a sharp knife or kitchen shears, carefully remove the lobster meat from the shells. Cut the lobster meat into bite-sized pieces.

4. 4

   Heat vegetable oil in a deep fryer or a large pot to 375°F (190°C).

5. 5

   Dip the lobster pieces into the tempura batter, ensuring they are evenly coated. Shake off any excess batter.

6. 6

   Gently place the battered lobster pieces into the hot oil and fry until golden brown and crispy, approximately 3-4 minutes. Remove the lobster from the oil and let it drain on paper towels.

7. 7

   In a separate pan, heat vegetable oil over medium heat. Add the bell peppers, red onion, carrot, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

8. 8

   Plate the colorful vegetable medley, and top it with the crispy tempura lobster.

9. 9

   Serve the tempura lobster with the dipping sauce on the side.