Korean Popcorn Lobster

Ingredients

For 4 servings

• Meat from 2 lobsters, cut into chunks
• 120 g rice flour
• 64 g cornflour
• 240 g ice-cold soda water
• 3 g salt
• 1 g white pepper
• 100 g scallions, thinly sliced
• 4 piece garlic cloves, minced
• Gochujang, to taste
• 100 g mayonnaise
• 30 g sesame seeds
• Oil, for frying
• Salt, a pinch
• Sugar, a pinch

Method

1. 1

   Whisk the rice flour, cornflour, ice-cold soda water, salt and white pepper into a light batter.

2. 2

   Heat the oil to 180°C.

3. 3

   Dip the lobster into the batter, letting the excess drip off, and fry until golden and crisp, 2–3 minutes; drain.

4. 4

   In a separate pan, soften the garlic and scallions in a little oil with a spoonful of gochujang.

5. 5

   Stir in the mayonnaise, then toss the crispy lobster through to coat.

6. 6

   Finish with sesame seeds and adjust with a pinch of salt and sugar.