Ingredients Jump to Instructions ↓

  1. 2 cups rice flour

  2. 1 teaspoon chile powder

  3. 2 tablespoons raw sesame seeds

  4. 1 quart cold soda water

  5. 4 cleaned soft shell crabs , primes or hotels

  6. 12 medium, peeled asparagus

  7. 1 maui onion cut into thick 1/2-inch rings

  8. 1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)

  9. 1/3 cup yuzu or ponzu or rice wine vinegar

  10. 1 teaspoon sugar

  11. 1 tablespoon soy sauce

  12. 1 teaspoon sesame oil

  13. Salt and black pepper to taste

  14. 4 cups salad mix containing mizuna and tatsoi

Instructions Jump to Ingredients ↑

  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. In a food processor , puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette .

  3. PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

  4. Wine Suggestion: Sancerre, Richard Bourgeois, 1997


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