| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Eastwest2 | 4 | servings | |
INGREDIENTS
| 2 | c | Rice flour |
| 1 | ts | Chile powder |
| 2 | tb | Raw sesame seeds |
| 1 | qt | Cold soda water |
| 4 | Cleaned soft shell crabs; primes or hotels | |
| 12 | md | Asparagus spears; peeled |
| 1 | Maui onion; cut thick 1/2" rings | |
| === YUZU-MAUI ONION SALAD === | ||
| 1 | lg | Maui onion; peeled, rough choppe |
| (walla-walla or vidalia would work) | ||
| 1/3 | c | Yuzu or ponzu or rice wine vinegar |
| 1 | ts | Sugar |
| 1 | tb | Soy sauce |
| 1 | ts | Sesame oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | c | Salad mix containing mizuna and tatsoi |
INSTRUCTIONS
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. For the Yuzu-Maui Onion Salad: In a food processor, puree vinaigrette ingredients together until smooth. Check for seasoning. Toss the salad mix lightly with the vinaigrette. For Plating: On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B36) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 317 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 67g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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