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  • Norwegian lobster tempura
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    By Tina Nordström

    Norwegian lobster tempura

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    Servings: 4

    PREPARATION:

     
    • 1

      Ball or cut the melon into chunks and mix with the parsley and the red onion.

    • 2

      Blend in the wasabi, the olive oil and the lemon zest. Season with salt and pepper and a little lemon juice.

    • 3

      Tempura: Mix the oil, the eggs and the flour in a bowl, then season with salt and pepper.

    • 4

      Pour the oil into a frying pan until 1 inch (2.5 cm) deep. Salt and pepper the crayfish, coat in the batter and then fry them in the oil until golden brown.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Ball or cut the melon into chunks and mix with the parsley and the red onion.

    • 2

      Blend in the wasabi, the olive oil and the lemon zest. Season with salt and pepper and a little lemon juice.

    • 3

      Tempura: Mix the oil, the eggs and the flour in a bowl, then season with salt and pepper.

    • 4

      Pour the oil into a frying pan until 1 inch (2.5 cm) deep. Salt and pepper the crayfish, coat in the batter and then fry them in the oil until golden brown.

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