INGREDIENTS:1 lobster, shell off and chopped 100g Yeo's Rice Vermicelli 3 tbsp deep frying powder SEASONINGS:2 tbsp Yeo's Plum Sauce 2 tbsp Yeo's Hot Chilli Sauce
PREPARATION METHOD:- Deep fry rice vermicelli until crispy and set on a plate.
- Coat lobster with deep frying powder. Deep fry in hot oil until done and transfer to plate.
- Mix well all the seasonings and serve as dipping sauce.
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