Coconut Lijiang Salmon Trout Soup with Spiny Almond Lobster Tempura Author : AllanYong,  Executive Chef

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Servings
Original Recipe Yield 6 servings

Ingredients

		Lobster Tempura:
2/3	cups	Flour
1	tbs	Creole seasoning
1	lbs	Large lobster; peeled, deveined
1	cups	Roasted Almond
1	lg	Egg beaten
1/2	cups	Cornstarch
12	pcs	Fresh litchi fruit; washed -and patted dry
1	tbs	Cilantro; finely chopped
		Salt & Pepper to taste
		Coconut Soup:
2	lbs	Fish head, & carcasses (cod, snapper or similar)
7	cups	Water
2	tsp	Salt
1	lg	Onion
1	dash	Pepper
1	sm	Whole Chili
1	tbs	Lemon or Lime juice
2	cups	Thick unsweetened coconut cream (not sweetened)
50	gms	Lijiang salmon trout, diced.
		Lemon juice (to taste). S&P

Directions

1. Bring first 6 ingredients to simmering point and maintain until fish is soft.
2. Skim periodically.
3. Strain off stock and adjust seasoning if necessary.
4. Stir in lemon juice & coconut cream and heat thoroughly -- do not boil.
5. Meanwhile, Preheat the fryer. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with S&P.
6. Season the lobster with Creole seasoning. Holding the lobster cube, dip in the batter, coating completely and shaking off the excess. Fry the lobster cubes in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning, and then skew in bamboo sticks.
7. Litchi fruit and cilantro put in soup with diced Lijiang trout before leverage the lobster skewer.