Tempura Lobster Tails with Dipping Sauce

Lobster Tails

Awesome Lobster Tails

If you thought Shrimp Tempura was good, you’re going to go out of your mind with this Lobster Tails recipe.  Especially if you your a fan of good Tempura because you’ve got the best of both worlds right here.  As you may or may not know, Prawns and Lobsters are in the same crustacean family, only Lobster’s are generally much larger.  So, from my perspective, bigger is better and I show you how to make Perfect Tempura Batter, in one of my older posts, and take you straight to one of the best appetizers ever invented.

Lobster Tails

What size Lobster Tails to use

I’ve been seeing 4 to 6 oz Lobster Tails on sale in just about every grocery store that has a seafood department for only about $5 bucks a piece, lately.  So you really can’t go wrong with that kind of deal if you want to give this a try sometime.  Really you can use just about any size you want.  You’ll just have to adjust the cooking time if you get any thicker than what I’m recommending here for this Tempura recipe.  Just be sure you buy enough Lobster Tails because these things are so delicious and they go down fast.

Check out my other Lobster recipes:
Stuffed Lobster, Steak House style Lobster Tail, Lobster Ravioli Sauce,
Lobster Bisque, Red Lobster Crab Cakes, Poor Man’s Lobster

Tempura Lobster Tails Ingredients:

2 Lobster tails, pealed and de-veined
Pinch of Salt to taste
Oil for frying

Tempura Batter
1 egg yoke
1 cup Tonic or Seltzer Water, Carbonated is the key
1 cup Flour

Dipping Sauce
1 teaspoon Hoisin Sauce
1/2 teaspoon Garlic Black Bean Sauce
1/4 cup Orange Chili Sauce

Cook and submerge your Tempura Lobsters in Oil for approximately 5 minutes at 375 degrees Fahrenheit.

Lobster Tails
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Lobster Tails

Presto 05420 FryDaddy Electric Deep Fryer


New From: $22.17 USD In Stock
Lobster Tails

Bacon Fried Shrimp with Pepper Jack Cheese

Bacon Fried Shrimp

The Best Bacon Fried Shrimp

When I first had Bacon Fried Shrimp, all I could do was melt into myself with pleasure.   I remember my head tilting back with my eyes closed as that bacon and shrimp exploded with flavor with each bite.  Oh… and did I mention the Pepper Jack Cheese?  Wow!  Each one of these prawns is stuffed with cheese before they’re wrapped with an entire piece of bacon, then they are each seasoned with black ground pepper before they’re fried to perfection.

Bacon Fried Shrimp

Grilling Bacon Fried Shrimp

Obviously this recipe is called, “Bacon Fried Shrimp” but don’t let that discourage you from taking these pork prawns to the grill.  These are perfect for barbecue’s and parties.  Technically you could even bake them if you’re little heart ever so desired.  It doesn’t really matter.  Just make sure, like any pork product, it’s cooked thoroughly and all the way through.  Oh, and just for kicks, I whipped up a Spicy Mayo Dipping Sauce I really think you’re going to like.  It really compliments the pa-pa-POW of the Shrimp!

Also, if you like this Bacon Fried Shrimp recipe, be sure to check out some of my other Prawn recipes like, Thai Red Curry Shrimp, Shrimp Scampi and Firecracker Shrimp, which is a lot like Bang bang shrimp if you’ve ever heard of it.  I have a huge list of other Shrimp recipes if you want to seek them out or look up my Shrimp Recipes playlist on YouTube.  These were just some of the ones I posted with this video.  So be sure to check them out.

Bacon Fried Shrimp Ingredients:

1 doz. Jumbo Shrimp, pealed and deveined
1 pkg Bacon, thinly sliced

Spicy Mayo Dipping Sauce
1/4 cup Mayo
1 tbsp Ketchup
1 tsp Worcestershire
1 tsp Sriracha
1/2 tsp Horse Radish
1 pinch of Dill

Cook your Bacon Fried Shrimp in 1/2 inch of Canola oil and fry for 5 minutes on each side, then serve.

Bacon Fried Shrimp
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Bacon Fried Shrimp
Bacon Fried Shrimp
Bacon Fried Shrimp
Bacon Fried Shrimp
Bacon Fried Shrimp
Bacon Fried Shrimp

Lodge Cast Iron Skillet, 10.25-inch


New From: $12.69 USD In Stock
Bacon Fried Shrimp

Grocery Shopping – Ingredients for Oriental Recipes

Oriental market Main Pic

Believe it or not, it’s so easy to shopping for ingredients for Oriental recipes.  I’d dare say, it’s even fun.  You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.

The folks at this 1st Oriental Market are amazing people.  They’re so eager to help with all your needs.  And I find that this is common just about anywhere I go when it comes to foreign food.  People like to share their experiences and culture.  I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.

Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you.  I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe.  For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle.  And what about Plum Sauce… could you imagine having to make that beforehand too?  Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles.  But, could you imagine having to make all of those ingredients as well?  You’d be making ingredients for your ingredients.

That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place.  Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.

So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!