Tempura soft shell crab salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Soft shell crabs | |
| 2 | cups | Finely julienned carrots |
| 2 | cups | Finely julienned beets |
| 2 | cups | Finely julienned parsnips |
| 1 | cup | Mixed baby savory salad greens |
| (such as mizuna; cress, arugula, red | ||
| Mustard; etc.) | ||
| ½ | cup | Walnut Oil Vinaigrette; see * Note |
| Oil; for deep frying | ||
| === TEMPURA BATTER === | ||
| 1 | large | Egg yolk |
| 1 | cup | Ice water |
| 1 | cup | Flour |
| (or 1/2 cup each wheat and rice flour) | ||
| === GARNISH === | ||
| Edible flower petals | ||
| (such as bachelor buttons or calendula) | ||
| Rinsed salmon caviar | ||
Directions
* Note: See the "Walnut Oil Vinaigrette" recipe which is included in this collection.
Carefully rinse and clean soft shell crabs. Pat dry and set aside. Arrange julienned vegetables and greens attractively on plates. Drizzle vinaigrette around. For the batter, beat egg yolk and water together until just mixed.
Pour flour in all at once and mix with a few strokes until ingredients are loosely combined. Batter will be a little lumpy. Use immediately. Lightly dust crab with flour then dip in batter and deep fry in preheated 360 degree oil for 3 to 4 minutes or until crabs are golden brown and crisp.
Cut crabs in half and arrange alongside vegetables with legs upright.
Garnish with a sprinkling of flower petals and salmon caviar if desired.
Serve immediately. This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9622 broadcast 07-24-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.