King Crab Tempura with Sweet and Sour Sauce

  • serves 2


6 Ratings
Directions for: King Crab Tempura with Sweet and Sour Sauce


King Crab Tempura with Sweet a

3 king crab legs

vegetable oil for deep frying


tempura batter (see attached recipe)

0.25 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


King Crab Tempura with Sweet a

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.

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.

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

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.

Tempura Batter

1. Lightly mix all ingredients together.

See more: Fry, Main, Shellfish, Dinner, Lunch, Rice/Grain, Chinese

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