Soft shell crab with tempura batter and dipping sauces
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | cup | Seltzer water; ice cold |
| Salt and cayenne pepper; to taste | ||
| 2½ | cup | Balsamic vinegar |
| 1 | cup | Port wine |
| 1 | Onion; diced | |
| 3 | cups | Red pepper juice |
| ¼ | cup | Honey |
| 1 | cup | Port wine |
| Salt; to taste | ||
| ¼ | teaspoon | Arrowroot |
| ¼ | cup | Wasabi powder |
| ¼ | cup | Water |
| ½ | cup | Creme fraiche |
| 1½ | tablespoon | Lemon juice |
| Salt; to taste | ||
Directions
TEMPURA BATTER
BALSAMIC SYRUP
RED PEPPER SYRUP
WASABI CREAM
TEMPURA BATTER:
Whisk together ingredients. Can be used for up to 1 hour. Keep cold! BALSAMIC SYRUP:
Put all ingredients together and reduce over medium heat, down to ¼ of its liquid. Strain and discard onion.
RED PEPPER SYRUP:
Combine all ingredients in a saucepan. Reduce down to ¾ of a cup. Thicken with the arrowroot.
WASABI CREAM:
Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.
Converted by MC_Buster.
Per serving: 1836 Calories (kcal); 35g Total Fat; (22% calories from fat); 15g Protein; 260g Carbohydrate; 107mg Cholesterol; 1067mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 3 Fruit; 7 Fat; 5 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9313 Converted by MM_Buster v2.0n.