Recipe courtesy of Rick Moonen
Soft Shell Crab with Tempura Batter and Dipping Sauces
- Level: Intermediate
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.