• Tempura Alaska Crab Legs (Japan)

    Ingredients

    Yields 10 servings

    • Ingredients
      Amount
    • Oil
      as needed
    • Cellophane noodles
      1 x 4 oz. package
    • Cake flour
      1 cup
    • Ice water
      1 cup
    • Egg yolk
      1 ea.
    • Red chile peppers
      10 ea.
    • Scallion brushes
      10 ea.
    • Shiso leaves
      10 ea.
    • Black sesame seeds
      2 tsp.
    • Sesame oil
      2 tsp.
    • King Crab legs, removed from shell
      10 ea.

    Method

    1. Heat oil to 350-370° F. Fry cellophane noodles until crispy; set aside. Lower temperature of oil to 350° F.
    2. To make batter, gently mix together flour, ice water and egg yolk together, using chopsticks.
    3. Soak chile peppers, scallions and shiso leaves in ice water; drain and pat dry.
    4. Coat with batter; fry until crisp, sprinkling shiso leaves with black sesame seeds. Set aside.
    5. Remove crab from shells. Coat with batter and fry until crab sections float.