Tempura soft shell crab and asparagus with yuzu-maui onion s
4 servings
Ingredients
| Quantity | 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 | |
| === YUZU-MAUI ONION SALAD === | ||
| 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 |
Directions
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.