How to Make Sweet and Sour Tamarind Lobster Sauce with Rich Flavor, Easy to Make at Home

How to prepare Lobster with Tamarind Sauce

• 1

  Prepare the lobster

  Buy lobsters and wash them thoroughly, then use a brush to scrub the lobster to remove any dirt.

  Soak the lobsters in diluted salt water for 5 minutes to eliminate the fishy smell and then rinse again with clean water.

  Use scissors to separate the head and body of the lobster. For the body, cut it in half lengthwise and do the same for the head.

  Then, cut the claws off the head and continue to cut and separate them at the joints.

  Proper way to prepare lobster

  Step 1: Use a chopstick to poke straight into the pre-existing hole under the lobster’s tail from bottom to top. Do this so that the lobster stops wriggling.

  Step 2: Use a brush to scrub the lobster to remove dirt, then soak the lobster in diluted salt water or diluted white wine to eliminate the fishy smell.

  Step 3: Rinse the lobster again with clean water.

  

  

  
• 2

  Prepare other ingredients

  Green onions, cut off the roots, wash clean, separate the green tops and cut the stems into pieces about 1 finger length.

  Ginger, wash clean, drain, and slice into pieces about 1 finger length.

  Chili, wash clean, remove the stem, and cut into three parts. Shallots and garlic, peel, wash clean, and chop finely.

  

  
• 3

  Make tamarind sauce

  You place tamarind into a bowl, add 1 bowl of water (rice bowl) to mash and soak the tamarind to dissolve.

  Next, pour the entire bowl of tamarind water into a pot and simmer on low heat until it is hot, then turn off the heat.

  Strain the tamarind water through a sieve to remove the pulp and seeds, keeping only the tamarind water.

  Then, pour 240ml of tamarind water (about nearly 1 rice bowl) into a bowl with 6 teaspoons of sugar, 3 teaspoons of oyster sauce, and stir well until the sugar dissolves.

  

  
• 4

  Frying Lobster

  You put the cleaned lobster into a bowl, add tapioca starch and mix well to coat the lobster evenly with the starch.

  Place a pan on the stove, pour oil into half of the pan and heat over medium heat. When the oil is hot, drop the coated lobsters into fry.

  Turn the lobsters regularly and fry until golden brown for about 5 minutes, then remove.

  

  

  

  
• 5

  Making Lobster with Tamarind Sauce

  You pour the oil from the pan used to fry the lobster into a bowl and continue using that pan.

  Add ginger, shallots, chili, and green onion to sauté over low to medium heat until fragrant, then add the diluted tamarind water. Add the fried lobster and stir well to coat the lobster evenly with the sauce for about 5 – 7 minutes.

  Finally, add the chopped green onions and stir once more, then turn off the heat and serve the lobster on a plate.

  

  

  

  
• 6

  Final Product

  The delicious and attractive tamarind sauce lobster dish is complete. The lobster meat is chewy, sweet, soaked in flavor, with a sour-sweet taste mixed with a hint of spiciness, making it very easy to eat. This dish is excellent when served with hot rice!