BRIDLINGTON BAY

RECIPE
BOOK

Panko Breaded Lobster Strips
By Chef Rob Green

Photo by Rob Green

BRIDLINGTON BAY

panko breaded
lobster strips

With Asian slaw

Serves: 2
Prep: 30 mins
Cook: 4 mins
Difficulty: Medium

Try this recipe for Bridlington Bay Lobster claws cooked in a light batter, coated in crispy breadcrumbs and served with an Asian inspired slaw.

ingredients
  • 4 cooked lobster claws, shell and blade removed
  • 1/2 tsp fine salt1/4 tsp white pepper
  • 75g self raising flour
  • 125ml warm water
  • 25g Panko breadcrumbs
  • 25g natural breadcrumbs
  • 1 tsp toasted sesame seeds
  • Oil for deep frying
SLAW
  • 120g red cabbage, sliced
  • 2 spring onions, sliced
  • 45g carrot, cut into strips
  • 1/2 red pepper
  • 1 1/2 tbsp coriander leaves, chopped
DRESSING
  • 2 1/2 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sriracha sauce 
  • 1 tbsp fresh ginger, grated
  • 1 garlic clove, minced
INSTRUCTIONS
  1. Toss together the slaw ingredients. Set aside
  2. Mix all the dressing ingredients together. Set aside
  3. Add the salt and pepper to the flour then slowly whisk in the water to make a smooth batter
  4. Mix the breadcrumbs together. Put into a shallow dish
  5. Dip the lobster strips into the batter, then press into the breadcrumbs until coated
  6. Heat the oil to 180°C and fry the lobster strips for 2 minutes or until golden brown
  7. Mix together the dressing and the slaw and sprinkle with the sesame seeds
  8. Put the slaw into a serving dish and top with the crispy lobster strips 
Cooking tutorials

how to make panko breaded lobster strips