Tempura soft shell crab and asparagus with yuzu-maui onion s

Yield: 4 servings

Measure Ingredient
2 cups Rice flour
1 teaspoon Chile powder
2 tablespoons Raw sesame seeds
1 quart Cold soda water
4 Cleaned soft shell crabs; primes or hotels
12 mediums Asparagus spears; peeled
1 Maui onion; cut thick 1/2" rings
1 large Maui onion; peeled, rough choppe
(walla-walla or vidalia would work)
⅓ cup Yuzu or ponzu or rice wine vinegar
1 teaspoon Sugar
1 tablespoon Soy sauce
1 teaspoon Sesame oil
Salt; to taste
Freshly-ground black pepper; to taste
4 cups Salad mix containing mizuna and tatsoi

In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter.

Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.

For the Yuzu-Maui Onion Salad: In a food processor, puree vinaigrette ingredients together until smooth. Check for seasoning. Toss the salad mix lightly with the vinaigrette.

For Plating: On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B36) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 317 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 67g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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