Directions

To Prep

1. Trim lobster tails, slice in half lengthwise, brush with a little peanut oil, cook on a hot BBQ grill, cut side down until half cooked, turn over and continue to cook until just done.

Ginger Sauce

1. Heat the oil in a saucepan, add ginger and fry gently until fragrant, mix the potato flour with a little stock to make a paste.
2. Add all the remaining ingredients, except the potato flour paste, simmer for a few minutes until flavours develop, add the potato flour paste and simmer until thickened, season with a squeeze of lime juice (to taste).

Sweet Potato & Spring Onion Fritters

1. Mix the tempura batter according to the package instructions, stir the sweet potato and spring onion through until combined.
2. Heat the oil in a heavy based frying pan, fry spoonfuls of the batter until cooked through and golden, on both sides.

Vietnamese Rice Noodle Salad

1. Prepare the noodles according to the packet instructions, set aside to cool.
2. Slice the cucumber into thin ribbons, discarding the seeds, spiralise or julienne the carrot, slice the onion, chilli and spring onions. Toss through the noodles.
3. Combine the dressing ingredients, adjust the flavours to taste, toss through the salad just before serving.

To serve

1. Arrange Asian leaves and salad on a serving plate, sprinkle with coriander leaves, chilli and spring onion slices.
2. Arrange the BBQ Lobster Tails on top, drizzle with ginger sauce and garnish with fried ginger floss (finely shredded ginger, fried till crisp).