Ingredients
- corn or peanut oil, for frying
- soft-shell crabs
Tempura Batter:
- 3/4 cup flour
- 2 teaspoons baking powder
- 1 cup seltzer water, ice cold
- Salt and cayenne pepper, to taste
Balamic Syrup:
- 2 1/2 cups Balsamic vinegar
- 1 cup Port wine
- 1 onion, diced
Red Pepper Syrup:
- 3 cups red pepper juice
- 1/4 cup honey
- 1 cup Port wine
- Salt, to taste
- 1/4 teaspoon arrowroot
Wasabi Cream:
- 1/4 cup Wasabi powder
- 1/4 cup water
- 1/2 cup creme fraiche
- 1 1/2 tablespoons lemon juice
- Salt, to taste
Directions
For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
Drain on paper towels and serve with dipping sauces.
For Balsamic Syrup:
Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
For Red Pepper Syrup:
Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
For Wasabi Cream:
Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review