Appetizer
Soft-Shell Crab Tempura
INGREDIENTS
GINGER AND SOY SAUCE
- 2 T Olive Oil
- 1 T , minced, peeled
- 1 T Onion, diced
- ½ c Light Soy Sauce
- ½ c Vegetable Stock
- 1 T Cornstarch, with 2T water
CRAB TEMPURA
- 1 pkg Tempura Batter Mix
- 5 c Vegetable Oil
- 1 pkg Glass Noodles
- 4 Soft-shell Crabs
- Cornstarch
- 1 Lemon, quartered
- 1 Green Onion, cut into 2-inch pieces and fanned at the top, for garnish
INSTRUCTIONS
FOR THE GINGER AND SOY SAUCE
- Place olive oil, ginger, and onion in a heavy-bottomed pan.
- Sauté gently until the onion is translucent.
- Add soy sauce and vegetable stock.
- Cook over medium-high heat until liquid is reduced by one-third.
- Whisk in cornstarch and water mixture to thicken slightly; set aside.
FOR THE CRAB TEMPURA
- Prepare tempura batter according to package directions.
- Let stand for a few minutes.
- Heat oil to 350°F in a Deep-fat fryer or 3-quart, heavy-bottomed saucepan.
- Pull the glass noodles apart.
- Place into deep fat fryer for 4-5 seconds, or until the noodles float back up to the top.
- Remove noodles with slotted spoon and place on paper towels to drain.
- Coat the soft-shell crabs with the cornstarch and shake off the excess.
- Dip the crabs into the batter and shake off the excess.
- Place crabs into deep-fat fryer and cook until golden and the crabs float on the surface of the oil.
- Place on paper towels to drain.
FOR THE SERVICE
- Put noodles and crabs on four plates; garnish with lemon and green onion.
- Serve with sauce.
Source: Fish Extender Recipe Collection
Created 2024-01-30 11:00:06 – Last Modified 2024-02-12 13:17:42