|2 cups||Tempura batter|
|½ cup||Sushi rice|
|2 tablespoons||Spicy mayonnaise; (recipe to follow)|
|1 teaspoon||Shallot; (chopped)|
|3 tablespoons||Lime juice|
|2 teaspoons||Seasoned rice vinegar|
|1 teaspoon||Miso paste|
|2 teaspoons||Chile paste|
|2 teaspoons||Cayenne pepper|
|1½ cup||Vegetable oil|
|1 cup||All purpose flour|
|1||Whole egg beaten|
|1 cup||Seltzer; up to 2|
|A few ice cubes|
Preheat oil to 350 degrees. Dip soft-shell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, spicy mayonnaise and roll in a jelly roll fashion.
Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise.
**RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell." Tempura batter:
In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, ½ cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold.
Converted by MC_Buster.
Per serving: 3545 Calories (kcal); 333g Total Fat; (82% calories from fat); 7g Protein; 146g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 66½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0064 Converted by MM_Buster v2.0n.
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