Soft Shell Crab with Tempura Batter and Dipping Sauces |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
corn or peanut oil, for frying |
soft-shell crabs |
3/4 cup flour |
2 teaspoons baking powder |
1 cup seltzer water, ice cold |
salt and cayenne pepper, to taste |
2 1/2 cups balsamic vinegar |
1 cup port wine |
1 onion, diced |
3 cups red pepper juice |
1/4 cup honey |
1 cup port wine |
salt, to taste |
1/4 teaspoon arrowroot |
1/4 cup wasabi powder |
1/4 cup water |
1/2 cup creme fraiche |
1 1/2 tablespoons lemon juice |
salt, to taste |
Directions:
1. Wasabi Cream:
2. For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
3. 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.
4. Drain on paper towels and serve with dipping sauces.
5. For Balsamic Syrup:
6. Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
7. For Red Pepper Syrup:
8. Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
9. For Wasabi Cream:
10. Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.
|
|