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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.

SERVES: 2

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