Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is awesome for making soft shell crab. It's so yummy with a nice light crisp. Just be careful when making the batter. The first time, I just dumped the full one quart of soda water into the batter. It became a batter with the consistency of water. I then reread the instructions and noted that it says add water till you get a batter with a pancake batter consistency. It actually takes a very small amount of water, which is less than even one cup of the soda water. Thus, you definitely don't need a full quart of soda water.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ming uses the best method for crispy tempura.. rice flour and soda water creates a light batter that never gets soggy. I also coat with panko flakes before frying. I love Ming for teaching me this.. his batter never gets soggy, not even after an hour!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Will make it again real soon for the woman I love.