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Receta Tempura Soft Shell Crab And Asparagus With Yuzu Maui Onion Salad
Add a photoRaciónes: 4
Ingredientes
- 2 c. rice flour
- 1 tsp chile pwdr
- 2 Tbsp. raw sesame seeds
- 1 quart cool soda water
- 4 x cleaned soft shell crabs primes or possibly hotels
- 12 med asparagus spears peeled
- 1 x maui onion cut thick 1/2" rings
- 1 lrg maui onion peeled, rough minced
- Â Â (walla-walla or possibly vidalia would work)
- 1/3 c. yuzu or possibly ponzu or possibly rice wine vinegar
- 1 tsp sugar
- 1 Tbsp. soy sauce
- 1 tsp sesame oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 c. salad mix containing mizuna and tatsoi
Direcciones
- In a large bowl, mix flour, chile pwdr and sesame seeds. Whisk in soda water till 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 min till golden. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
- For the Yuzu-Maui Onion Salad: In a food processor, puree vinaigrette ingredients together till smooth. Check for seasoning. Toss the salad mix lightly with the vinaigrette.
- For Plating: On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.
- This recipe yields 4 servings.
- Suggested Wine: Sancerre, Richard Bourgeois, 1997
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 557g | |
| Recipe makes 4 servings | |
| Calories 719 | |
| Calories from Fat 211 | 29% |
| Total Fat 23.71g | 30% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 1105mg | 46% |
| Potassium 505mg | 14% |
| Total Carbs 85.44g | 23% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.71g | 1% |
| Protein 39.22g | 63% |
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