The Traditional Haitian Marinade Recipe| Most Famous Street Food In Haiti| How To Make Marinade
Recipe Information
Marinad
Cultural Context
Marinades have a rich history across various cuisines, often used to enhance the flavor and tenderness of meats and vegetables. Originating from the necessity to preserve food, marinades have evolved into a culinary art form. Today, they are celebrated globally, with countless variations reflecting local ingredients and tastes.
Remove the flesh from the lobster shell and mince it.
Rinse the minced lobster with 1 teaspoon of vinegar and cold water.
In a bowl, add all-purpose flour and the minced lobster.
Add chicken bouillon, salt, MSG, and baking soda to the bowl.
Stir in water until the mixture turns into a thick batter, similar to cake batter.
Add a little lemon juice to the batter.
Heat vegetable oil in a pot to 350°F.
Use a measuring spoon to transfer the batter into the hot oil.
Fry for 2 minutes on each side, flipping until golden brown.
Equipment Needed
Allergens
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