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Receta Tempura Soft Shell Crab And Asparagus With Yuzu Maui Onion Salad
by Global Cookbook

Tempura Soft Shell Crab And Asparagus With Yuzu Maui Onion Salad
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  Raciónes: 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
  •     (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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 c. salad mix containing mizuna and tatsoi

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.
  5. Suggested Wine: Sancerre, Richard Bourgeois, 1997