Yield: 4 servings
|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 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.