Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 77
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 16
- Sodium
- 1247
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
2 cups rice flour
1 teaspoon chile powder
2 tablespoons raw sesame seeds
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
12 medium, peeled asparagus
1 maui onion cut into thick 1/2-inch rings
YUZU-MAUI ONION SALAD:
1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
1/3 cup yuzu or ponzu or rice wine vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and black pepper to taste
4 cups salad mix containing mizuna and tatsoi
Directions
- In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
YUZU-MAUI ONION SALAD:
- In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
- PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.
Cook’s Note
Wine Suggestion: Sancerre, Richard Bourgeois, 1997