Ingredients with Measurements:
- 4 soft-shell crabs
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot
- Tongs
- Wire rack
Step-by-step instructions:
1. Clean the soft-shell crabs by removing the gills, eyes, and mouth. Rinse them under cold water and pat dry with paper towels.
2. In a large bowl, mix together the flour, cornstarch, baking powder, and salt.
3. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
4. Add the egg mixture to the dry ingredients and stir until just combined. The batter should be lumpy.
5. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
6. Dip each crab into the batter, making sure it is fully coated.
7. Carefully place the crabs into the hot oil using tongs. Fry for 2-3 minutes on each side, or until golden brown.
8. Remove the crabs from the oil and place them on a wire rack to drain excess oil.
9. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 6 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 100mg
Sodium: 600mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 0g
Protein: 20g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Rice flour can be used instead of cornstarch.
Variations:
- Add spices such as cayenne pepper or paprika to the batter for extra flavor.
- Serve with a dipping sauce such as soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the crabs to prevent them from getting soggy.
- Do not overcrowd the pot or deep-fryer to ensure even cooking.
- Use a wire rack to drain excess oil and prevent the crabs from getting soggy.
Storage instructions:
Soft-shell crab tempura is best served immediately and should not be stored.
Reheating instructions:
Soft-shell crab tempura is best served fresh and should not be reheated.
Presentation ideas:
Serve the soft-shell crab tempura on a bed of lettuce with a lemon wedge on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the crabs are not crispy, the oil may not be hot enough.
Food safety advice:
- Make sure the crabs are fully cooked before serving.
- Use caution when working with hot oil.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor profiles:
Soft-shell crab tempura has a crispy texture and a mild seafood flavor.
Serving suggestions:
Serve as an appetizer or main course.
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Region: Japanese