Fried Lobster With Sticky Sauce

• None None FOR THE STICKY SAUCE
• 7 oz palm sugar, melted
• 1/2 cup tamarind liquid
• 1/2 cup fish sauce
• 1 stalk lemongrass, pounded
• 1 None shallot, pounded
• 1 None large red chili, pounded
• 1 None kaffir lime leaf, pounded
• 2 None fresh cilantro roots, washed, pounded
• None None FOR THE LOBSTER
• 2 None live lobsters
• None None all-purpose flour, for dusting
• 4 cups canola oil
• 6 spears asparagus, woody ends snapped off, sliced on a bias
• 6 None baby corn cobs, sliced on a bias
• None None deep fried basil leaves, to garnish
• None None lime wedges, to garnish

1. To make the sticky sauce, bring all sauce ingredients to a boil. Reduce heat and simmer for 15 mins. Strain, discarding any solids. Set aside.
2. Meanwhile, to kill the lobsters, freeze for 1 hour. Cut in half lengthwise, clean then cut each half into 4 even pieces. Dust lobster pieces with flour.
3. Heat oil to 350u0b0F. Fry lobster pieces until crisp and golden. Transfer to a wok along with vegetables. Add sticky sauce and toss to coat. Cook until heated through.
4. To serve, transfer lobster and vegetables to a serving plate. Garnish with fried basil leaves and lime wedges.

sticky sauce, palm sugar, tamarind liquid, fish sauce, stalk lemongrass, shallot, red chili, lime leaf, cilantro roots, live lobsters, flour, canola oil, corn cobs, basil, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/25171 (may not work)