| 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.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”