| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Soft-shell crabs |
| 1 |
lg |
Or 2 small jalapeno peppers; seeded and minced |
|
|
Leaves of 4 or 5 sprigs cilantro; chopped |
| 2 |
md |
Limes; juice of |
|
|
Salt |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1 1/4 |
c |
Water |
| 2 |
tb |
Sesame seeds |
| 1 |
|
1/2 teaspoon cayenne pepper; up to 1 |
| 1/4 |
c |
Cilantro leaves; chopped fine |
|
|
Peanut oil for frying |
|
|
Salt |
INSTRUCTIONS
TEMPURA BATTER
Soft-shell crabs are in season from late spring through August. You should
buy them alive and use them the same day.
Prepare the crab: Remove the lungs and tail and arrange the crab on a large
platter. Sprinkle with the minced jalapeno and the chopped cilantro. Pour
the lime juice over and let marinate for at least 30 minutes, refrigerated.
When ready to cook season lightly with salt.
Prepare the batter: In a small bowl, sift together the flour and baking
powder. Whisk in the water until the batter is smooth, then add the
remaining ingredients, seasoning with cayenne and salt to taste. If made
earlier in the day, set the bowl into an ice bath.
At serving time, in a deep, heavy saucepan, wok, or deep-fat fryer, heat 3
inches of oil to 350 degrees.
Dip each crab into the batter and coat well. Carefully place one or two in
the hot oil and cook until golden brown, about 2 minutes. Remove with a
slotted spoon or a flat strainer and drain on paper or clean toweling. Keep
warm while preparing the remaining crab.
Serve with a green salad and oil-and-vinegar dressing. Serves 4.
To prepare ahead: Marinate the crabs, have the batter ready. Heat the oil
at serving time and continue with the recipe.
Note: Shrimp can be substituted for the crab. If using shrimp, peel,
leaving the tail intact.
Recipe by: Good Morning America
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