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King Crab Tempura with Sweet and Sour Sauce

King Crab Tempura with Sweet and Sour Sauce
YIELDS
2 servings
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Ingredients

King Crab Tempura with Sweet a

3
king crab legs
vegetable oil for deep frying
flour
tempura batter (see attached recipe)
¼
red onion
¼
oz jalapeno
2
tablespoons + 2 teaspoons ama-zu
2
tsp ponzu

Tempura Batter

1
egg yolk
6 ¼
oz ice water
3 ½
oz all-purpose flour
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Directions

Step 1

Cut and separate the king crab legs at their joints. Take each piece with the softer side (white side) of the shell facing up and trim off their shells with a knife to extract the meat. Cut off both ends of the meat to make all of the pieces the same length.

Step 2

Heat vegetable oil to 355 F. Dust the crab lightly with flour and dip them in the tempura batter. Deep-fry for 2-3 minutes until the batter is crisp. Drain on paper towels.

Step 3

Thinly slice the red onions. Chop the jalapeno into thin pieces.

Step 4

Arrange the fried crab legs on a serving dish and sprinkle with the onion and jalapeno garnish. Make the Ama-zu Ponzu sauce by mixing the ama-zu and ponzu together and spoon this around the tempura.

Step 5

Lightly mix all ingredients together.

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