Lobster Coconut Tempura with Rum Pineapple Salsa and Pina Colada Sauce
Ainsley Harriott's recipe will transport your tastebuds to the Caribbean! Lobster, rum pineapple salsa and Pina Colada sauce...what's not to love?!
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Ingredients
- 4 Lobster tails, about 175g each
- 125g plain flour
- 75g cornflour
- 1 beaten egg
- 200ml soda water, chilled
- 200g desiccated coconut
- Sunflower oil for deep frying
- 1 tbsp olive oil
- 1 red onion, finely diced
- ½ small pineapple, peeled and finely diced
- ½ red scotch bonnet chilli, deseeded and finely diced
- 1 red pepper, finely diced
- 100ml golden rum
- 3 sprigs Thai basil, roughly shredded or leave whole if leaves are small
- 150ml coconut cream
- 150ml pineapple juice
- 1 small red chilli, split in half
- 1 garlic clove, crushed
- 2 tbsp double cream (optional)
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