|Self raising flour||3 Ounce|
|Water||1⁄4 Pint (U.S 5/8 Cup)|
|Lobster||12 Ounce (Raw)|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Parsley||1 Tablespoon (For Garnish)|
First, make the batter.
Sift the flour into a basin, work in the egg and gradually beat in the water.
Leave to rest for an hour or so.
Prepare the shellfish.
Cut it into suitable pieces, trim off any ragged bits and discard the black intestinal lines.
Dust with the seasonings and roll in the cornflour.
Coat with the batter and drain off excess.
Gradually heat the oil which should be deep enough to cover the 'balls' when they are dropped into it.
The oil should be hot enough to colour the surface and also cook the raw lobster through about 7-8 minutes.
Drain, transfer to a heated serving dish and garnish with parsley.