Tempura Alaska Crab Legs (Japan)
| 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
Heat oil to 350-370° F. Fry cellophane noodles until crispy; set aside. Lower temperature of oil to 350° F.
To make batter, gently mix together flour, ice water and egg yolk together, using chopsticks.
Soak chile peppers, scallions and shiso leaves in ice water; drain and pat dry.
Coat with batter; fry until crisp, sprinkling shiso leaves with black sesame seeds. Set aside.
Remove crab from shells. Coat with batter and fry until crab sections float.
Yields 10 servings
This program brought to you by
The Alaska Seafood Marketing Institute
