Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 cups rice flour |
1 teaspoon chile powder |
2 tablespoons raw sesame seeds |
1 quart cold soda water |
4 cleaned soft shell crabs, primes or hotels |
12 medium, peeled asparagus |
1 maui onion cut into thick 1/2-inch rings |
1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work) |
1/3 cup yuzu or ponzu or rice wine vinegar |
1 teaspoon sugar |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
salt and black pepper to taste |
4 cups salad mix containing mizuna and tatsoi |
Directions:
1. In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until 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 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
2. YUZU-MAUI ONION SALAD:
3. In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
4. PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.
5. Wine Suggestion: Sancerre, Richard Bourgeois, 1997
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