Lobster Tails with Ginger Sauce & Vietnamese Noodle Salad

Ingredients

• 4 lobster tails
• 4 tbsp fresh ginger (finely chopped)
• 2 tsp peanut oil
• 1 cup fish stock
• 2 tsp Yeo's Pure Sesame Oil
• 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
• 1 tsp red chilli (finely chopped)
• ½ tsp potato starch or cornflour
• Squeezed lime juice (to taste)
• ½ small sweet potato (julienned)
• 2-3 spring onions (sliced)
• 2-3 tempura mix (prepared as per packet instructions)
• Peanut oil for frying
• 125g rice noodles
• 1 med carrot (spiralised or julienned)
• 1 small red onion (sliced thinly)
• 2 small Lebanese cucumber
• 3-4 spring onions (sliced)
• 1 bunch coriander (to garnish)
• 1-2 long red chilli (sliced)
• 1 tbsp Yeo's Pure Sesame Oil
• 1 tbsp Squid Brand Fish Sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar (shaved)
• Asian leaves
• Crispy fried ginger floss
• Extra red chilli
• Spring onion slices