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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

  1. Place olive oil, ginger, and onion in a heavy-bottomed pan.
  2. Sauté gently until the onion is translucent.
  3. Add soy sauce and vegetable stock.
  4. Cook over medium-high heat until liquid is reduced by one-third.
  5. Whisk in cornstarch and water mixture to thicken slightly; set aside.

FOR THE CRAB TEMPURA

  1. Prepare tempura batter according to package directions.
  2. Let stand for a few minutes.
  3. Heat oil to 350°F in a Deep-fat fryer or 3-quart, heavy-bottomed saucepan.
  4. Pull the glass noodles apart.
  5. Place into deep fat fryer for 4-5 seconds, or until the noodles float back up to the top.
  6. Remove noodles with slotted spoon and place on paper towels to drain.
  7. Coat the soft-shell crabs with the cornstarch and shake off the excess.
  8. Dip the crabs into the batter and shake off the excess.
  9. Place crabs into deep-fat fryer and cook until golden and the crabs float on the surface of the oil.
  10. Place on paper towels to drain.

FOR THE SERVICE

  1. Put noodles and crabs on four plates; garnish with lemon and green onion.
  2. Serve with sauce.

Source: Fish Extender Recipe Collection

Created 2024-01-30 11:00:06 – Last Modified 2024-02-12 13:17:42