Serves 4 | Prep time: 15 Minutes | Cook Time: 15 Minutes
Ingredients:
4 Medium or Large Bay Lobster tails
4 Brioche buns (Long)
¼ White cabbage – finely shredded
¼ Bunch parsley
2tbs Toasted sesame seeds
2 Spring onions – finely sliced
Kewpie Mayonnaise
2 dill pickles – finely diced
1 lime
Black pepper
Salt
¾ Cup plain flour
¼ Cup Corn flour
1tsp Baking powder
1 Cup Cold beer – More if required
Method:
Slaw
1. Combine the finely sliced cabbage, spring onions, toasted sesame seeds, parsley and 2tbsp of kewpie mayonnaise – mix well and refrigerate.
Pickle Mayonnaise
1. Finely dice 2 dill pickles, combine with 1/2 cup kewpie mayonnaise and the juice of ½ a lime. Add Freshly cracked black pepper and stir to combine.
Beer Battered Bug tails
- Combine the dry ingredients then whisk in the beer. Continue to whisk gently until the consistency of the mixture is thick but still fluid – avoid over whisking.
- Heat oil to 180c. Drench the bug tails in the batter mixture – Using a fork, quickly transfer the battered tail into the oil. If you hold the battered tail a few seconds in the oil before letting it rest at the bottom, this will avoid the batter sticking to the pot or deep fryer elements. (Seal the batter)
- Fry for 4-6 minutes or until the batter is a light golden colour. Remove from the oil and transfer to a paper towel. Salt and rest for a few minutes.
- Slice the brioche bun and toast lightly.
- Construct the bun – Slaw, bug, pickle mayonnaise.
Serve with a cheek of lime and seasoned shoestring fries. Cold beer is highly encouraged.
