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King Crab Tempura
Serves 2
2 pcs King Crab
1 baby eggplant
1 shitake mushroom
1 chrysanthemum leaf
180cc bonito stock
30cc mirin
30cc shoyu (soya sauce)
100g tempura flour
20ml water
1 egg yolk
30g grated radish
10g grated ginger
1 pc tempura paper
Method:
To make tempura sauce, boil bonito stock with mirin and shoyu.
Pat dry King Crab with clean cloth and slice eggplant and mushroom.
Dust crabs and vegetables with tempura flour.
Heat oil to 180ºC.
To prepare tempura batter, mix egg yolk with ice water and tempura flour.
Coat items with batter and deepfry till golden brown.
Drain and put on plate lined with tempura paper. Arrange with grated ginger and grated radish on the side.
Serve with tempura sauce in separate bowl.
Adding grated ginger and radish to sauce will enhance the flavour as well as reduce the body’s intake of oil.
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