Mix the red wine, orange
juice, ginger jam and mustard and reduce this mixture to sauce on a
high heat. Make a batter of eggs, beer, milk and flour. Dip the prawns
in the batter and sprinkle them with coconut. Deep fry them until they
are golden brown. Serve with the sauce.
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Stir fry the lobster
5 minutes, add the tomato's and fry 3 minutes more, add the shrimps
and fresh milled black pepper. Melt butter on a low fire, add the flour
and cook slowly for five minutes. Now add the wine and the milk, heat
till the boiling point, then slowly simmer until sauce is smooth. Dissolve
the parmesan in the sauce.
Now make layers of lobster mixture, cheese sauce and lasagna. End with
sheets and lasagna and one layer of cheese sauce. Put the mozzarella
on top. Bake the lasagna 40 minutes at 190 degrees
Celsius.
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